Sautéed Magret with Herbs
Serves four to six as an entrée
Magret is always duck breast, but duck breast is not always magret. Magret is the breast of a duck that has produced foie gras. In this recipe the magret is cooked like a roast, medium rare. Finishing the sauce with foie gras gives it a unique and delicious flavor.
INGREDIENTS
1 pair magret- Score the skin through the fat to the meat and remove the silver skin. Marinate for at least four hours (over night is best) in the following marinade:
Marinade
1/4 cup of olive oil
1 teaspoon of each of the following fresh, hand-chopped herbs:
Cilantro, rosemary, onion, sage, garlic, thyme, parsley
salt and pepper to taste
You can include other herbs you like or Herbes de Provence, a classic French combination
PREPARATION
Mix olive oil and herbs and rub onto the magret. Wrap the magret in a plastic bag and refrigerate 8 hours or overnight.
Preheat oven to 350°
Wipe the marinade off the magret. Saute in a hot, heavy skillet, skin side down for 4 minutes, then skin side up for 4 minutes.
Bake 8 minutes, skin side up. Remove from oven, cover with foil and allow the magret to rest at least five minutes before slicing, saving the juices for the sauce.
SAUCE:
1/2 pint fresh heavy cream
2 teaspoons green peppercorns
Juice from magret
Salt and pepper to taste
Combine all ingredients and heat in a saucepan.
To Serve:
Thinly slice magret on the bias, and fan the slices on four warm plates. Top with sauce and serve at once.
Tip: Also good with other sauces such as red wine and chicken stock with mushrooms, garlic and parsley.