Lightly poach the magret for about 2 minutes. Add potatoes, shaking the pan and turning them to cover evenly with fat. Magret de Canard is duck breast from the Moulard (Mulard, in French) breed of ducks. Photos, videos, and other materials. Magret is the juicy breast of a duck, and it cooks up much like a steak; which is why we at D’Artagnan call it the “duck steak.” It’s a perfect weeknight meal, special occasion dinner, or a center-of-the-grill choice. 1. Place in a hot skillet skin side down and reduce heat to medium. Cook, removing fat from pan as necessary, until skin is crisp, about 6 minutes. Only 1 left! The duck should still be pink inside. Let it rest for 10 minutes. If the breasts still need to cook, continue flipping the breasts every 2 … Once the pan is very hot, place the duck breasts, skin-side down, into the pan and grill for 8 minutes, or until it's nicely seared. On the table, moulards have a deeper, richer, beefier flavor. Then lower the heat to medium and flip the breast over, cooking for … D'Artagnan's Braised Wild Turkey Ragu Recipe, D'Artagnan's Roasted Wild Turkey with Apple Sausage Recipe, D'Artagnan's Roasted Wild Turkey with Bourbon-pecan Stuffing Recipe. Add demi-glace and reduce by half again. © Sign up and be the first to hear about exclusives, promotions and more! Serve duck breasts over rice with steamed bok choy. After resting, slice the magret against the grain in 1/4-inch slices before dressing with your favorite sauce. Turn the heat down to medium and and cook for 5-6 minutes or until the skin is very crisp and brown and the fat has rendered from under the skin. Turn the breasts over and add the star anise to the pan. Tip out any excess fat. The traditional magret de canard recipe was developed in the Southwest of France and by Michelin starred chef, André Daguin, who added it to his menu at the Hôtel de France in Auch in 1959. Mar 7, 2019 - D'Artagnan is the house that duck built. Check out BBC Good Food's finest duck recipes. Season with salt and pepper. Add the bok choy and scallions. This simple recipe … Terms of Use. D'Artagnan Fresh Magret Duck Breast found at Hannaford Supermarket. Cook for another 5 minutes or until the duck breasts feel firm to the touch but not too solid – you want them pink in the middle. Moulard duck raised cage-free, in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones. The Famous Duck Magret. THE DAILY MEAL ® IS A REGISTERED TRADEMARK OF TRIBUNE PUBLISHING. Score the top of the duck breast in a criss-cross pattern. Turn, and cook until firm, about 3 minutes more. On a heated grill, finish cooking on the meat side for 4 minutes. 4. Cook for about 8 minutes. Slice magret in ¼ inch slices. Remove from the poaching liquid to cool. Duck magret – or duck breast – is the new steak. With a knife, score the skin of the duck in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Turn the heat to medium-low and let the duck cook slowly until the skin is well browned (about ten minutes), spooning off the excess fat into a bowl. Privacy Policy | Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Duck Magret & Confit Gift Box Ossetra Caviar Angus Filet Mignon View All Gifts $150 or Less ... whatever the season, ... read more recipe, cooking technique, or occasion. This simple recipe should be a part of every home cook's repertoire. Set aside, covered, in a warm place. Tip out any excess fat. The site is also not intended to be a museum, but rather a place where photos can be viewed, grouped, commented upon, analyzed, and interpreted for those interested in the photographs. … duck fat from pan; add shallot to skillet and cook, 2 minutes, until translucent. 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