Fig and Spice Duck Magret
Fig and Spice Duck Magret
Ingredients
- 4 duck breasts
- Salt and pepper
- 2 shallots, finely chopped
- 12 dried figs, quartered
- 2 tablespoons (30 ml) honey
- 1 teaspoon (5 ml) mixed spice
- 2 tablespoons (30 ml) balsamic vinegar
- 1/2 cup (125 ml) red wine
- 1 cup (250 ml) demi-glace sauce
- 1/2 cup (125 ml) chicken broth
Instructions
- Preheat the oven to 75 °C (150 °F).
- With a sharp knife, score the skin of the duck breasts in a large crosshatch pattern, exposing the fat but not cutting into the meat. In a skillet, brown the breasts, fat side down, for about 10 minutes over low heat. Turn over and brown the other side.
- Season with salt and pepper.
- Place the meat in a baking dish and keep warm in the oven.
- In the same skillet, keeping only 30 ml (2 tablespoons) of fat, sauté the shallots. Add the figs, honey and spices. Caramelize for 1 minute. Deglaze with the vinegar.
- Add the wine and reduce by half. Add the demi-glace and broth. Adjust the seasoning.
- Slice the duck and drizzle with sauce. Serve with a seasonal vegetables such as celeriac purée and steamed spinach.
Fig and Spice Duck Magret