November 22, 2012
Greet certainly one of my personal favorite French dishes.
Yes, it’s Thanksgiving and the other bit of chicken may be the last factor you need to consider, however this is special. This beautiful rosy bit of chicken is magret de canard. or duck breast. Typically, magret de canard may be the breast from the duck elevated because of its liver, or foie gras. also it’s usually cooked just like a steak &- seared, carried out with a couple of minutes within the oven, and offered medium-rare. Causeing this to be recipe also leaves you with several big spoonfuls of sublime, thyme-and-orange scented duck fat related to that which you like.
It’s a remarkable date-night dish, something which so terribly French but so easy. I serve it with roasted veggies and often mashed taters, however the bistro lower the road serves their own with fried plantains along with a gently outfitted salad, and that's also heavenly.
Magret de Canard (Seared Duck Breast with Honey, Orange, and Thyme)
Yield: 1 huge or 2 smallish servings.
- 1 large magret de canard (fatty duck breast)
- 1/2 teaspoon salt
- 3 tablespoons honey
- 5-6 2-inch fresh thyme sprigs
- 1/2 cup orange juice
- Utilizing a sharp knife, score the layer of fat on top of the margret de canard diagonally, making cuts spaced a good inch apart. You need to cut about midway with the fat, not completely lower towards the meat. Then, score within the other way, creating a hashmark pattern within the fat. This helps the marinade enter into the meat, as well as assist the fat contract evenly whenever you sear the breast.
- Rub the salt all around the magret, then smear using the honey and provide the thyme sprigs a great rub and stick them evenly all around the breast. Place this inside a zip-top bag and pour within the orange juice. Press out just as much air as possible in the bag and put it inside a tupperware big enough for that magret to put flat, and marinade not less than 8 hrs (as much as 48 hrs).
- When you’re prepared to prepare, heat the oven to 400°F (200°C).
- Take away the magret in the marinade, unsticking any thyme sprigs that stay with it, and pat totally dry with sponges. Put the duck breast fat side-lower onto a chilly surefire skillet or any other heavy, oven-proof skillet. Turn heat to medium-low and allow the fat render in the duck breast for around a few minutes, then turn heat as much as medium and continue cooking for an additional 3-4 minutes or until a lot of body fat has made and also the hashmarks around the fat side from the duck breast have been infected with right into a crispy brown gemstone pattern. Drain body fat in the pan and reserve for an additional use. Switch the magret and put it, skillet and all sorts of, in to the oven for around a few minutes, until medium-rare (about 130°F on the digital thermometer, however i always just poke it to check on).
- Take away the magret to some cutting board and get forced out for 8-ten minutes. Slice thinly and serve.
If you want, you are able to pour the marinade right into a small saucepan and simmer it for any couple of minutes, allowing it to reduce to around half its volume, and employ it like a sauce.
Don’t you dare waste that duck fat. Wasting duck fat is kitchen sacrilege. Pour it right into a jar and it within the fridge to be used in such things as duck fat popcorn or duck fat breakfast taters. Or stir it into mashed taters. If you’re really hands on, keep saving body fat til you have enough to create confit de canard.
Diane, An Extensive (dianeabroad.com)
timetobeinspired.wordpress.com Terri sometimes To Become Inspired
Yumm yumm yummmm. The duck looks so great. I’ve never done a marinade such as this and so i’ll need to try it out.
It labored wonderfully.
We bought the magret, and adopted your recipe to some T. A truly marvelous meal using the magret supported with a Daniel Bolud celeriac puree and sauteed green spinach.
We've bookmarked your site and expect to testing out more. My spouse resided in Paris for several years and teaches French within Massachusetts.
have attempted it yesterday. I normally made duck breast with framboises but this can be a excellent alternative and you may prepare most ahead of time, departing additional time for the visitors. I offered it with normal taters and rosmary within the oven.
Thanks to you.
world wide web.facebook.com/katesteinberg Steinberg Kate
I’ve chose to make this before for any huge family dinner and plan to really make it again for entertainment. It had been So great. I additionally used the marinade to create a sauce.
dianeabroad.com/ Diane, An Extensive
