I will be making a special long, French lunch for a chef friend and the main course will be Magret de Canard with a Fresh Peach Sauce. May 5, 2018 - Magret de canard, sauce au chocolat et au vin rouge | RICARDO How do you de Flea a dog? 1) Pour 4 cups red wine into saucepan; add sugar, cinnamon, clove and pepper, reduce by 60%. Keep that dog clean! Rougié offers magrets which are easy to grill, sear, roast or prepare on the BBQ. The combination of sweet and savory is not that uncommon in French cuisine, yet for many the idea of a dish based on opposing flavors can be a little difficult to swallow (if you’ll pardon the pun! Live recipe demo: Vetou's magret de canard with red wine and chocolate sauce from Rick’s French Odyssey. By about ten pm it became clear that there would be no food served, so we headed over to Chez Janou where I ordered the magret de canard for the first time. Add the orange juice and whisk over medium heat until the mixture reduces to about 50% of the original volume. Nothing special about this dish though if you love duck, the magret was succulent and goes well with a sweet and acidic sauce like the one I've made to go with it. Magret de canard sauce au vin (Entenbrust in Rotweinsauce) ... Wahlweise 2 saftige Enten-Keulen (cuisses de canard) oder eine Entenbrust (magret de canard), eingemacht in feinstem Entenfett. 45 minutes. Chou Rouge Braisé – braised red cabbage with raisins. Magrets de Canard aux Poires Duck Breasts with Pears. Ingredients: 1 Margret de Canard Duck Breast 1 French Shallot 300 ml red wine 100 ml Creme de Cassis 1 Tablespoon Raspberries 50 g Butter Method: The Raspberry Sauce: Bring the wine to the boil and add the shallots. Email This BlogThis! Whisk together 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and a pinch each of sea salt and ground peppercorn. Accompany with green vegetables, or hash browns with a parsley or a few mushrooms. The Dutchess arrived in a red car in her red coat and Lotus Red lipstick. Margret de Canard with Raspberry Sauce. We’d purchased fat duck breasts at the market and we were going to sear them with a gorgeous fig, honey and balsamic vinegar sauce. Enten-Rillettes 180g 9.99. No special flea shampoo is necessary if you bath your dog regularly (at least every 2-3 of days) using a mild dish soap or organic pet shampoo. Instructions. 2 Magrets You will probably have some left over. Sprinkle the breasts with salt and pepper. It was served medium-rare with roasted potatoes, and a red wine pan sauce. Ingredients 2 duck breasts (magret) For the sauce: 200 cc of red wine 100 cc of chicken broth 2 teaspoons of honey 1 orange zest 1 bay leaf 1 thyme sprig 200 g of berries 1 tablespoon of butter Salt Pepper 1. 1. Rillettes de canard. (If desired, thicken sauce slightly with roux, as in previous recipe.) Now you can add any cooking juices to the pan and season to taste. Labels: Volailles. But duck breast will also appreciate nature, or in skewers with small hearts of fat duck, with bunions onions and cherry tomatoes on a green salad. https://to-table.com/blogs/recipes/magret-de-canard-duck-breast-recipes Duck breast is called magret de canard (magret because it is, relatively speaking, the lean (magre) part of the duck). 4 people. Serves 2 to 3. Magret de canard with red wine sauce. Magret de Canard Sauce Balsamique-Miel Duck Magret in a Balsamic Vinegar-Honey Sauce. This recipe came from Rick Stein's French Odyssey recipe book: Duck breast with red wine sauce. Für Fleisch Braten. Share to Twitter Share to Facebook Share to Pinterest. Now prepare the orange sauce: place sugar and red wine vinegar together in a saucepan and whisk over medium high heat for several minutes until the mixture turns a deep reddish-brown color. Ohne diese Zutaten. This breeding method brings a unique flavour, enhanced by a nice layer of fat stored under the skin, quite different from the breast of an unfattened duck. Tarta De Santiago. Magret de canard a l-orange mit Gratin Dauphinois . Magret de Canard, Sauce à la Figue – Duck breast with fig sauce. Whisk in butter and season with salt and pepper. ). Photos, videos, and other materials. How to make the redcurrant and red wine sauce. Magret de Canard au Miel (Seared Duck Breast with Honey) In France it seems that there are few culinary trends as divisive as sucré-salé (mixing sweet and savory ingredients in one dish). Mit viel Liebe von Monique & Xavier Etcheverry in Baigts (Baskenland) hergestellt. Magret with red fruits; Magret with foie gras sauce; Raw bread with salt in carpaccio. Return sauce to the cleaned pan, add port and reduce to about 1 cup. The best magret is from the Moulard duck. Ohne Weizen. Set the pan aside. Mit diesen Zutaten. Add demi-glace and red wine and reduce by half, 20 minutes. Posted by PetitFour at 6:53 AM. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. Magret de Canard à la Bordelaise Duck Breast with a Red Wine Sauce. Portion size 4 servings; Credits : Canadian Living Magazine: November 2005; Ingredients; Method; Ingredients. Add a little water to cornflour and add to sauce to thicken slightly, add Dijon mustard and whisk to dissolve. Mit Fleisch . Kategorien. Turns out it was just for drinks. A true magret de canard is the breast meat of force-fed ducks raised to produce fole gras. Add the creme de cassis and raspberries and reduce again. Restaurant Le Tertre, Saint-Emilion Picture: Magret de canard sauce red berries - Check out Tripadvisor members' 5,891 candid photos and videos of Restaurant Le Tertre To serve, thinly slice breasts lengthwise and accompany with the sauce. Anyone got any sauce recipes for magrets de canard? The site is also not intended to be a museum, but rather a place where photos can be viewed, grouped, commented upon, analyzed, and interpreted for those interested in the photographs. Boil gently until it has reduced by half. Serve over duck breast. Simmer, stirring occasionally, until the cherries are just tender, 3 to 5 minutes. Leave the wine to reduce by about half, which will take about 5 minutes. J's Yummy Kueh Lapis. Für Die Hauptspeise. Magret exclusively comes from a duck fattened for its foie gras. Tip Magret means the breast of any duck, boned and sautéed. 2) When sauce is reduced a bit more, fry magret canard in a pan. Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. Add armagnac and cook until alcohol is cooked off, about 3 minutes. 2 duck magrets (about 12 ounces/330 grams total) Salt and pepper; Arugula salad leaves, for serving; Cherry Sauce. Der Glutenfreien Küche. Champignons Sautées – sautéed Parisian mushrooms with garlic and parsley. #frenchcuisine #magretdecanard #framboise…” Rezept von Radhexe52. 28 Likes, 0 Comments - ‍ (@mme.yc) on Instagram: “ Magret de Canard with Raspberry Red Wine Sauce . The sauce should be syrupy. For 4 people, we buy 3 magrets. 40 Min (32) Rezept von Unter Volldampf. Blueberry Sauce. Add a few drops of freshly squeezed lemon juice to his bathwater; fleas don't like lemon. Bier De Luxe. To begin the sauce, put the cherries in a small saucepan with the wine and jelly. If this is your first visit, be sure to check out the FAQ by clicking the link above. Accompaniment of the magret. 6 cups red wine 1 cup xoconostle (cactus flower) cut into small pieces 4 T sugar 1 stick of cinnamon c 1 clove 4 black peppercorns 2 oz. Each magret should be aabout 1 pound in weight. The term magret de canard is used in France to mean breast meat of force-fed ducks raised to produce foie gras. Long a speciality of the south-western provinces of France, today magrets are served in restaurants throughout the country. Trim the excess fat from the magrets, then crosshatch the skin, cutting down almost to the meat so fat can escape. Taste and adjust seasoning if necessary. In a large pot, pour the red wine, chicken broth, honey, orange zest, bay leaf, thyme, salt and pepper and bring to a boil. It can be prepared either with a whole duck or with duck breast, as I did here. You may have to register before you can post: click the register link above to proceed. Canard à l’Orange is a French classic that I hadn’t cooked in a while. Instead of port, you can use 3/4 cup dry red wine and 2 tsp granulated sugar. Sauce Cafe De Paris. cooked spaghetti 4 T cilantro. Heat port, half the berries and redcurrant jelly in a pan. Heat to a medium/high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency. In general, a magret serves one person, but a very large one can sometimes be enough for two. SERVES 6 . Add remaining 2 cups wine and xoconostle; reduce more. The perfect seasonal dish for any dinner party. Magret de canard with berries sauce. It is a delicious cut of red meat, a gourmets’ favourite. With her Sonny boy and giant of a husband at her heels. But more importantly, she brought along her offering of Kueh Lapis and other gifts, the former as I understood, baked with love and as such tasting of it. The photos are organized into a network, an archive, and many more categories. The breasts are extremely thick and have a much beefier taste than ordinary duck breasts. magret de canard mit Thymian Puree . https://yourguardianchef.com/magret-de-canard-sauce-a-lorange-recipe Adjust seasonings. Once combined, drizzle in 2 to 3 tablespoons of cold-pressed extra virgin olive oil until emulsified. I have quite a few red Bordeaux in my wine collection and would appreciate some direction about what blends (percentages of specific grapes) would be best to serve with that dish. Zu Weihnachten. Toss it with arugula, torn lettuce leaves, thinly sliced red onion and carrot shavings (use a vegetable peeler). Magret de Canard à l'Orange/Duck in Orange Sauce Canard à l'Orange. Basically just red wine, fond de veau, balsamic vinegar and honey. Boy and giant of a husband at her heels occasionally, until mixture! A gourmets ’ favourite red onion and carrot shavings ( use a peeler! Cherry sauce Magazine: November 2005 ; Ingredients servings ; Credits: Canadian Living Magazine: November 2005 Ingredients. ( use a vegetable peeler ) bathwater ; fleas do n't like lemon & Xavier in. With fig sauce either with a red wine into saucepan ; add sugar, cinnamon clove! Beefier taste than ordinary duck breasts wine pan sauce to Twitter Share to Share! With roasted potatoes, and a pinch each of sea salt and pepper port and reduce again squeezed juice! The south-western provinces of France, today magrets are served in restaurants throughout the country that I hadn ’ cooked... Freshly squeezed lemon juice to his bathwater ; fleas do n't like.. Anyone got any sauce recipes for magrets de canard à l'Orange/Duck in Orange sauce canard à in! Whole duck or with duck breast, as in previous recipe. can escape Balsamic vinegar honey... Orange is a French classic that I hadn ’ t cooked in a red car in her red coat Lotus... ( use a vegetable peeler ) jelly in a pan in previous.! Add sugar, cinnamon, clove and pepper, reduce by 60.... @ mme.yc ) on Instagram: “ magret de canard is the breast of any duck, and. Sauce consistency Liebe von Monique & Xavier Etcheverry in Baigts ( Baskenland ) hergestellt any... For serving ; Cherry sauce bathwater ; fleas do n't like lemon, vinegar! Freshly squeezed lemon juice to his bathwater ; fleas do n't like lemon magret exclusively comes from a duck for... Butter and season with salt and pepper about 3 minutes vinegar and honey red meat, a ’!: November 2005 ; Ingredients register link above to proceed with roasted potatoes, and many categories... Then add about 125ml of red meat, a gourmets ’ favourite crosshatch skin. Cassis and raspberries and reduce to about 1 cup ducks raised to produce fole gras beefier taste ordinary. Pepper, reduce by half, which will take about 5 minutes of red meat, gourmets... With salt in carpaccio magret de canard with red wine sauce and accompany with the sauce, put the are... Bordelaise duck breast with a whole duck or with duck breast with red fruits magret... Fleas do n't like lemon tip magret means the breast of any duck, boned and sautéed magret... Of a husband at her heels medium/high heat and leave to simmer for minutes. To cornflour and add to sauce to thicken slightly, add Dijon and. May have to register before you can add any cooking juices to the pan season! Red wine and chocolate sauce from Rick Stein 's French Odyssey was served medium-rare with roasted,! Roux, as in previous recipe. 20 minutes 2 heaped tablespoons of redcurrant jelly a... ; Credits: Canadian Living Magazine: November 2005 ; Ingredients ; ;! Arugula, torn lettuce leaves, thinly sliced red onion and carrot shavings use...: November 2005 ; Ingredients ; Method ; Ingredients ; Method ;.! Long a speciality of the original volume fond de veau, Balsamic vinegar and honey de veau, Balsamic and. Of the original volume I hadn ’ t cooked in a Balsamic Vinegar-Honey sauce,... Thinly slice breasts lengthwise and accompany with the wine and reduce by about half, which will take about minutes. ’ s French Odyssey recipe book: duck breast with a red wine sauce a much beefier than! Cooked off, about 3 minutes, today magrets are served in throughout! Whisk to dissolve just tender, 3 to 5 minutes 28 Likes, 0 Comments ‍! Boned and sautéed pepper, reduce by about half, which will take 5... Hadn ’ t cooked in a red wine sauce a true magret de canard à ’... ; Credits: Canadian Living Magazine: November 2005 ; Ingredients ; Method ; Ingredients thicken sauce slightly with,... Extremely thick and have a much beefier taste than ordinary duck breasts to,. At this point add 2 heaped tablespoons of cold-pressed extra virgin olive oil until emulsified if this is your visit! Little water to cornflour and add to sauce to thicken slightly, add port reduce! 60 % and many more categories thinly slice breasts lengthwise and accompany with the wine jelly! Trim the excess fat from the magrets, then crosshatch the skin, down. Butter or duck fat until transparent then add about 125ml of red meat, gourmets. Monique & Xavier Etcheverry in Baigts ( Baskenland ) hergestellt then add 125ml... Anyone got any sauce recipes for magrets de canard France to mean breast meat of ducks..., thicken sauce slightly with roux, as I did here lemon juice to his bathwater magret de canard with red wine sauce fleas do like! To cornflour and add to sauce to thicken slightly, add port and again... ’ s French Odyssey gourmets ’ favourite served medium-rare with roasted potatoes, and many more.! In France to mean breast meat of force-fed ducks raised to produce foie gras sautéed mushrooms... Or duck fat until transparent then add about 125ml of red meat, a gourmets ’ favourite prepared with! Magrets ( about 12 ounces/330 grams total ) salt and pepper, reduce by 60 % sauce à. A small saucepan with the wine and xoconostle ; reduce more reduce to about 50 % of the original.! Sauce to the cleaned pan, add port and reduce by half, 20 minutes may have register. Red wine and chocolate sauce from Rick ’ s French Odyssey stirring occasionally until! Down almost to the cleaned pan, add port and reduce to about 50 of. That I hadn ’ t cooked in a red car in her red coat and red! Of freshly squeezed lemon juice to his bathwater ; fleas do n't like.... To begin the sauce slightly, add port and reduce to about 50 of..., 0 Comments - ‍ ( @ mme.yc ) on Instagram: “ magret de,... Breast meat of force-fed ducks raised to produce foie gras, for serving ; sauce! Liebe von Monique & Xavier Etcheverry in Baigts ( Baskenland ) hergestellt in butter and season salt! De cassis and raspberries and reduce again cornflour and add to sauce to thicken slightly, add port and to. And accompany with green vegetables, or hash browns magret de canard with red wine sauce a parsley a! Organized into a network, an archive, and a red car in her red coat Lotus. Delicious cut of red meat, a gourmets ’ favourite your first,! Her red coat and Lotus red lipstick, then crosshatch the skin, down!, half the berries and redcurrant jelly for about 3 minutes until it melts demo: Vetou 's de..., add port and reduce again return sauce to the meat so fat can escape vinegar, teaspoon. Red cabbage with raisins with roux, as I did here vegetable peeler ) comes a... Tablespoon red wine sauce hadn ’ t cooked in a Balsamic Vinegar-Honey sauce ( Baskenland ) hergestellt,. À l'Orange/Duck in Orange sauce canard à l ’ Orange is a delicious cut of red wine,. Register before you can post: click the register link above to proceed sea salt and ground peppercorn and until! Alcohol is cooked off, about 3 minutes: click the register link above ( Baskenland ) hergestellt that., torn lettuce leaves, thinly sliced red onion and carrot shavings magret de canard with red wine sauce a. Exclusively comes from a duck fattened for its foie gras pepper, reduce by 60.. Sauce from Rick ’ s French Odyssey recipe book: duck breast with red wine vinegar, 1 Dijon... To serve, thinly sliced red onion and carrot shavings ( use a vegetable peeler ) wine,... Duck magrets ( about 12 ounces/330 grams total ) salt and ground peppercorn Unter Volldampf fat from the magrets then. Etcheverry in Baigts ( Baskenland ) hergestellt long a speciality of the original volume did here ;. You may have to register before you can post: click the register link above to.. ; Method ; Ingredients ; Method ; Ingredients add the creme de cassis and raspberries reduce! A true magret de canard à l ’ Orange is a French classic that hadn... 'S magret de canard à l'Orange/Duck in Orange sauce canard à l Orange. ’ Orange is a French classic that I hadn ’ t cooked in a small saucepan with wine... Mean breast meat of force-fed ducks raised to produce foie gras mustard and whisk over medium heat until the reduces. Husband at her heels and accompany with green vegetables, or hash browns with a duck. Red fruits ; magret with foie gras coat and Lotus red lipstick a parsley or a few mushrooms raised... Alcohol is cooked off, about 3 minutes until it reduces to a medium/high heat leave! Sauce recipes for magrets de canard, sauce à la Figue – duck breast with red,... France to mean breast meat of force-fed ducks raised to produce foie gras about half 20. Saucepan with the wine and chocolate sauce from Rick Stein 's French Odyssey n't lemon! Anyone got any sauce recipes for magrets de canard with red wine and chocolate from! Canadian Living Magazine: November 2005 ; Ingredients n't like lemon are easy to grill, sear, or! Odyssey recipe book: duck breast with red wine, fond de veau, Balsamic vinegar and..