Magret à la D'Artagnan

Staff Writer
Magret à la D'Artagnan
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
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

Total Fat
4g
5%
Sugar
1g
N/A
Saturated Fat
1g
6%
Cholesterol
64mg
21%
Protein
17g
34%
Carbs
4g
1%
Vitamin A
13µg
1%
Vitamin B12
0.6µg
10.7%
Vitamin B6
0.6mg
29.9%
Vitamin C
6mg
11%
Vitamin K
1µg
1.2%
Calcium
13mg
1%
Fiber
0.6g
2.3%
Folate (food)
27µg
N/A
Folate equivalent (total)
27µg
7%
Iron
4mg
23%
Magnesium
27mg
7%
Monounsaturated
1g
N/A
Niacin (B3)
3mg
15%
Phosphorus
174mg
25%
Polyunsaturated
0.5g
N/A
Potassium
334mg
10%
Riboflavin (B2)
0.3mg
16.1%
Sodium
332mg
14%
Thiamin (B1)
0.4mg
23.9%
Zinc
0.7mg
4.9%

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