4
1 rating

Magret à la D'Artagnan

Ariane’s father, Chef André Daguin, was the first to treat duck breast like a steak, serving it rare in the 1950's at his restaurant in Southwest France. This simple recipe should be a part of every home cook's repertoire.

4
Servings
146
Calories Per Serving

Ingredients

  • 2 Magret duck breasts
  • 1 shallot, finely chopped
  • 1 Cup full-bodied red wine, such as Madiran
  • 2 Tablespoons duck and veal demi-glaze
  • Salt and freshly ground black pepper, to taste

Directions

With a knife, score the skin of the duck in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.

Place in a hot skillet skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat.

Flip over and cook for 4 minutes on the meat side. On a heated grill, finish cooking on the meat side for 4 minutes.

Cover the duck with foil to keep warm and set aside.

Drain fat from pan, leaving 1 tablespoon of fat in pan. Sauté the shallots in the rendered duck fat until they are translucent. Add wine and reduce by half. Add demi-glace and reduce by half again. Season with salt and pepper.

Slice magret in ¼ inch slices. Lay slices on warm plates in a fan pattern.

Spoon the sauce over the duck slices and serve with green beans and scalloped potatoes.

Nutritional Facts
Servings4
Calories Per Serving146
Total Fat4g5%
Sugar1gN/A
Saturated1g6%
Cholesterol64mg21%
Protein17g34%
Carbs4g1%
Vitamin A13µg1%
Vitamin B120.6µg10.7%
Vitamin B60.6mg29.9%
Vitamin C6mg11%
Vitamin K1µg1.2%
Calcium13mg1%
Fiber0.6g2.3%
Folate (food)27µgN/A
Folate equivalent (total)27µg7%
Iron4mg23%
Magnesium27mg7%
Monounsaturated1gN/A
Niacin (B3)3mg15%
Phosphorus174mg25%
Polyunsaturated0.5gN/A
Potassium334mg10%
Riboflavin (B2)0.3mg16.1%
Sodium332mg14%
Thiamin (B1)0.4mg23.9%
Zinc0.7mg4.9%