Best 5 Magret Duck Breast Recipes
Magret duck breast is a versatile and delicious cut of meat that can be cooked in a variety of ways. It is a lean, flavorful cut that is often served roasted, grilled, or seared. The crispy skin and tender, juicy meat make it a popular choice for both casual and formal meals. With its rich flavor and relatively easy preparation, magret duck breast is a great choice for any home cook looking to create a memorable meal.
Let's cook with our recipes!
PAN ROASTED DUCK BREAST
Steps:
- Preheat the oven to 400 degrees F.
- With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
- Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
- Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
- Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
- Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
NO-FAIL DUCK BREAST
My husband came up with this, and it's one his very few culinary creations that work. It's easy and pretty darn tasty. Also good for guests who want something a bit different. We live in the land of duck and duck products so, easy to source. You might have to search for the magret (duck breast) if you don't live in the south of France. I make it when too lazy to actually cook.
Provided by sansan
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Pierce duck breast skin using a knife. Combine soy sauce, lemon juice, garlic powder, and ginger in a large shallow bowl. Add duck breasts to the marinade and let sit 30 minutes.
- Preheat the oven to 500 degrees F (260 degrees C).
- Divide onions evenly between 2 small casserole dishes. Place 1 duck breast in each dish. Pour remaining marinade equally over duck.
- Bake in the preheated oven for 15 minutes. Remove dishes from oven and carefully drain and discard as much accumulated fat as possible. Return dishes to oven and bake 20 minutes more.
- Transfer duck to serving dishes and let sit about 5 minutes. Slice thinly and top with baked onions.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 24.8 g, Cholesterol 105.4 mg, Fat 8.8 g, Fiber 5.5 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 1877.3 mg, Sugar 7.3 g
MAGRETS DE CANARD AUX POMMES (DUCK BREASTS WITH CALVADOS APPLE SAUCE)
Succulent duck breasts, butter, apples and calvados - just four ingredients make up this fabulous dish. I just made this recipe tonight and it was so good... I had my husband's seal of approval who could not wait to eat it while I was taking the picture. The sweet and sour taste is very nice. I think I'll do it again for Christmas.
Provided by Anizou
Categories World Cuisine Recipes European French
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place duck breasts skin-side down in a nonstick skillet over high heat; cook for 2 minutes. Reduce heat to low; cook until golden brown, about 5 minutes per side.
- Melt butter in a separate skillet over high heat. Add apples; cook and stir until golden brown, 2 to 3 minutes. Reduce heat to low; cook until tender, about 10 minutes. Remove skillet from heat; pour in Calvados. Cook and stir over low heat, scraping up browned bits from the bottom of the skillet, until alcohol evaporates, about 1 minute.
- Serve duck breasts with Calvados sauce.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 23 g, Cholesterol 117.2 mg, Fat 13 g, Fiber 3.3 g, Protein 19.5 g, SaturatedFat 5 g, Sodium 97.4 mg, Sugar 18.3 g
BASIC ROAST DUCK BREAST
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Score fat on duck breast in criss-cross pattern at one-inch intervals.
- Mix the five-spice powder, honey, soy sauce and lemon juice together in a dish, brush the mixture over both sides of the duck breasts and place the breasts in a dish. Cover and allow to marinate at least an hour at room temperature or up to 24 hours in the refrigerator, whichever is more convenient.
- Preheat oven to 175 degrees.
- Heat large, heavy skillet, preferably nonstick, to very hot. Remove duck breasts from marinade, reserving marinade for sauce, if desired. Place duck breasts in the skillet skin side down and sear for about two minutes, just until the skin is well browned. Remove the duck breasts from the skillet. Pour all the fat out of the skillet (reserve the fat for the sauce or other cooking, if you wish). Return the duck breasts to the skillet skin side up and cook for about a minute, just until the meat is seared.
- Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. Place in the oven for about an hour. By this time the duck breasts will be uniformly pink throughout. They can remain in the oven as long as two hours and can sit warming even longer if the oven is turned off after two hours. The recipe can also be expanded for as many duck breasts as you need.
- To serve, slice the duck breasts on an angle, into slices a quarter to a half-inch thick. Array on a platter and serve.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 228 milligrams, Sugar 4 grams
DUCK BREASTS WITH BRANDIED CHERRY SAUCE
Make this seared magret duck breast with brandied cherry reduction sauce recipe courtesy of Emeril Lagasse, for a savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Score duck breast halves on the skin side, cutting about 1/8 inch into the skin, in a cross-hatch pattern.
- Heat a large ovenproof skillet over medium-low heat. Season duck breast evenly on both sides with salt and pepper. Place breasts, skin-side down, in skillet. Cook until skin is crispy and most of the fat has rendered out, 10 to 12 minutes. Pour off fat from pan as necessary. Turn breasts, and transfer skillet to oven for 10 minutes. Remove from oven and let breasts rest about 3 minutes, before slicing each into 12 slices.
- To serve, place six slices of duck on each of 4 plates. Serve with brandied cherry sauce and garnish with rosemary sprigs. Serve immediately.
Tips:
- Choose high-quality duck breast: Look for duck breasts that are firm and have a deep red color. Avoid any breasts that are bruised or have a slimy texture.
- Score the duck breast: This will help the fat render and the flavors to penetrate the meat. Use a sharp knife to make shallow diagonal cuts across the skin, being careful not to cut into the meat.
- Season the duck breast: Rub the duck breast with a mixture of salt, pepper, and any other desired seasonings. You can also add herbs like thyme or rosemary for extra flavor.
- Sear the duck breast in a hot skillet: This will create a crispy skin and help to seal in the juices. Heat a large skillet over medium-high heat. Add the duck breast, skin side down, and cook for 3-4 minutes, or until the skin is golden brown and crispy.
- Reduce the heat and cook the duck breast to your desired doneness: If you don't use oven, lower the heat to medium-low and continue to cook the duck breast for 8-10 minutes for medium-rare, or until a meat thermometer inserted into the thickest part of the breast reads 135°F (57°C).
- Let the duck breast rest before slicing: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish. Transfer the duck breast to a cutting board and let it rest for 5-10 minutes before slicing.
Conclusion:
Magret duck breast is a delicious and versatile dish that can be cooked in a variety of ways. By following these tips, you can create a perfect duck breast that is crispy on the outside and tender and juicy on the inside. Serve with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad, and enjoy!
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