Magret De Canard Recipe
Duck breast w/ Port wine sauce & sunchoke Dauphinoise
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Ingredients
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Duck Breast
Port Wine Sauce
Sunchoke Dauphinoise
Method
Preparing Duck Breast
- 1
Score the Skin
Using a sharp knife, score the skin of the duck breast in a crisscross pattern, taking care not to cut into the meat.
- 2
Season and Sear
Season the duck breasts with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Place duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes for medium-rare. Remove from skillet and let rest.
Making Port Wine Sauce
- 3
- 4
Reduce Sauce
Bring the mixture to a boil and reduce heat to low. Let it simmer until thickened, about 10-15 minutes. Stir in butter and thyme, and season with salt and pepper.
Preparing Sunchoke Dauphinoise
- 5
Layer Sunchokes
Preheat the oven to 375°F (190°C). In a buttered baking dish, layer the sliced sunchokes. In a bowl, combine heavy cream, minced garlic, grated nutmeg, salt, and pepper, then pour over the sunchokes.
- 6
Serving
- 7
Plate the Dish
Slice the duck breasts and arrange them on plates. Serve with a generous drizzle of port wine sauce and a side of sunchoke dauphinoise.
