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.
What you need:
1 pair duck breasts (Sonoma-Artisan magret)
-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
Score the skin through the fat, and remove the silver skin from the other side. Mix the marinade (olive oil and herbs) and rub onto the magret. Refrigerate for at least 4 hours (overnight is best).
Preheat oven to 350°
Clean the marinade off the magret. Sauté in a hot, heavy skillet on high heat, 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 for 8 minutes before slicing, saving the juices for the 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.
Thinly slice magret on the bias, and fan the slices on 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.