Duck is as common in France as chicken is in America, but finding a perfectly done magret de canard à l’orange (duck breast in orange sauce) is not as prevalent. https://www.meilleurduchef.com/en/recipe/duck-magret-figs.html Magret Duck Recipe, Braised Salsify, Pickled Shallots Kale & Celeriac Mash by Chef Stuart Heeney From Clontarf Castle. Heat a 12-inch saute pan over medium-low heat. When hot, place the duck breasts skin side down and reduce heat to medium. The sweet and sour taste is very nice. Cook for 8 minutes, while continuously draining off the rendered fat. Add wine and reduce by half. Heat a 12-inch saute pan over medium-low heat. cinnamon and star anise, served with a creamy celeriac mash, the perfect companion for this aromatic recipe by Chef Stuart Heeney. An exquisite recipe serving moist duck with a perfectly crisp skin, delicious salsify, cooked in red wine, brown sugar. Lay slices on warm plates in a fan pattern. Add demi-glace and reduce by half again. https://www.saveur.com/article/recipes/magret-a-la-dartagnan The little Parisian restaurant made spectacular duck with orange sauce, and it’s become a go-to whenever I … (If desired, thicken sauce slightly with roux, as in previous Succulent duck breasts, butter, apples and calvados - just four ingredients make up this fabulous dish. Spoon the sauce over the duck slices and serve with green beans and scalloped potatoes. Return sauce to the cleaned pan, add port and reduce to about 1 cup. I had my husband's seal of approval who could not wait to eat it while I was taking the picture. Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a cross hatch pattern. Season with salt and pepper. Flip over and cook for 4 … I … Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet. Adjust seasonings. Slice magret in ¼ inch slices. 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