duck magrets with red wine cherries

By • July 24, 2016 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Duck magrets pair wonderfully with something sweet and fruity, and in summer , this will be halved peaches, just fried in the duck fat, or these red wine cherries, if you want a little more fuzz. I love the recipe with the little dark cherries that are slightly tart and normally used for dark cherry jam (great with sheep´s cheese like Ossau Iraty), but other cherries work fine, too. Serve with potatoes Salardaises (fried in duck fat, with parsley and garlic) on the side and a good glass of red - et voilà, you´re ready to enjoy a little French moment or two!Sabine


Serves 2-4

  • 500 grams dark cherries, pitted (regular cherries are good, too)
  • 3-4 tablespoons honey ( like sunflower, acacia)
  • 200 milliliters red wine
  • 1 sprig rosemary
  • 1 good dash of fleshly ground black pepper
  • 2 large magrets de canard/duck breast, 400 g eachs
  1. In a saucepan, bring red wine and cherries to boil over medium heat.
  2. Stir in the honey, add the rosemary sprig and season with black pepper.
  3. Allow to simmer for 5-10 minutes. Serve warm or cold.
  4. Using your sharpest knife, incise the skin of the magrets in a crosswise pattern (about 1 inch wide).
  5. In a cast iron pan, place the meat skin side down and fry over medium heat until all fat has rendered (it´s ok to place the meat in the cold pan). Spoon out the fat from time to time and save for another time.
  6. After 15-18 minutes, flip the breast over and fry for another 1-2 minutes. Leave to rest on a plate. Serve with the cherries and potatoes fried in duck fat.

More Great Recipes: Fruit|Game & Offal|Potatoes|Condiments|Cherries