Duck Magret Recipe
Pan seared natural Duck breast sliced, served with raspberry sauce, butternut squash purée and arugula.
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Ingredients
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Duck and Sauce
Method
Preparation and Cooking
- 1
Prepare the Duck Breast
Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Sear the Duck
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes, or until the skin is crispy and golden brown. Flip the duck breasts and cook for an additional 3-5 minutes for medium-rare.
- 3
Rest the Duck
Remove the duck breasts from the skillet and let them rest for 5-10 minutes before slicing.
- 4
Prepare the Raspberry Sauce
In a small saucepan, combine raspberries, honey, and balsamic vinegar. Cook over medium heat until the raspberries break down and the sauce thickens, about 5-7 minutes. Strain through a fine sieve if desired.
- 5
Prepare the Butternut Squash Purée
Boil or steam cubed butternut squash until tender, about 15-20 minutes. Drain and blend with a little salt and pepper until smooth.
- 6
Plate the Dish
Slice the duck breast thinly and arrange on a plate. Add a generous spoonful of butternut squash purée, drizzle with raspberry sauce, and garnish with fresh arugula.
