Magret à la D'Artagnan

Magret à la D'Artagnan
Staff Writer
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
37
Calories Per Serving
Deliver Ingredients

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

Sugar
8g
9%
Carbohydrate, by difference
10g
8%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
6mg
1%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
4µg
0%
Folate, total
1µg
0%
Magnesium, Mg
4mg
1%
Phosphorus, P
11mg
2%
Sodium, Na
1mg
0%
Water
47g
2%