Duck magret (duck breast coming from a Moulard duck that has been fed to produce foie-gras), is not as popular as other fowl, but is pretty easy to find in the market and not expensive, which makes it a perfect choice for this special time of the year. Its flavor and appearance are closer to red meat than to chicken or turkey and the sauce will normally include a combination of sweet and sour that enhances that flavor. Moreover, it is easy and fast to cook, so it is very accessible, both technically and economically.
For this recipe, I used the sous-vide method, which helps to achieve a perfect texture, but you can also grill it or even cook it in the oven. I must say that I use my sous-vide device more and more frequently, and I would recommend you to include it in your list for Santa.
This dish includes some homemade quince paste that I prepared with my Thermomix (another one of my favorite kitchen appliances, although I do not use it that much). Check our tips section for substitutions.
This magret will look amazing, full of autumn colors with all those different fruits, a delicious sauce that can be prepared beforehand and the healthy and beautiful multicolored carrots, and it is very easy to calculate the amount of food per person, half duck breast.
Ingredients (4 servings)
2 magrets (400 grs. each aprox.)
150 grs. quince paste
1o0 grs. red currants
3 banana shallots or 4 regular ones
100 ml. Pedro Ximenez (sweet wine)
4 tbsps. butter
6 carrots (varied colors)
olive oil, salt and pepper
STEP 1.- Reduce 50 ml. of PX (or sweet wine of your choice) to half, simmering for 10 minutes over low heat. Reserve.
STEP 2.- Prepare the magrets: trim excess fat, crosshatch the part of the skin without cutting the meat and season with salt pepper and fresh rosemary.
If you are using a sous-vide device, heat the water bath to 130ºF/54.5ºC, place the magrets in vacuum sealed bags with a tsp of butter and fresh rosemary and introduce in the bath for at least 45-50 minutes, up to 3 hours.
If you are using a pan, start cooking the meat when the sauce is ready. Meanwhile, rub it with olive oil and leave it outside the fridge, uncovered.
STEP 3.- For the sauce, finely chop the shallots and sauté over médium heat with 1 tbsp. butter until slightly browned. Add the red currants (leaving a few to decorate) and half of the quince paste, previously diced.
Incorporate the rest of the wine (50 ml) and let simmer for 10 minutes, stirring a few times.
STEP 4.- Peel and cut the carrots and sauté with one tbsp. butter, 5 minutes uncovered and 5-10 covered over low heat, until cooked but al dente. Reserve.
STEP 5.- If you used your sous-vide, take the magrets out of the bags, pat dry with paper towel and place on a hot pan, over high heat, skin side down.
If not, place the magrets skin side down in a hot pan over high heat and cook for 5-6 minutes. Remove part of the melted fat, add the wine reduction, turn over and cook over medium heat for 3-4 minutes.
STEP 6.- Let the magrets rest for 10 minutes on a cutting board before slicing.
STEP 7.- Cut the figs in 4 pieces each, remove most of the fat of the pan where you cooked the magrets and add 1 tbsp. sugar. When it becomes transparent and liquid, add the figs and sauté for 1 minute, tossing to coat with the sugar
PASO 8 .- Carve the magrets diagonally into slices or thick pieces, as you prefer. Serve over hot sauce and decorate with red currants, quince paste cubes, a few carrot pieces and figs. Serve the rest of the carrots as side.
- Quince paste does not need to be homemade, it is not difficult to find in Amazon and you can buy 7 ounces for $5. It lasts forever and pairs wonderfully with cheese. You can replace it with 1 tbsp. honey and a few drops of lemon juice for the sauce, but it will not be the same.
- If you don’t have any figs available you can use other fruit as prunes, pears, peaches or even mango.
- You can replace the red currants with pomegranate seeds.