Duck breast magret
4 servings
90 minutes
Duck breast magret is one of the most refined dishes of French cuisine, embodying a harmony of flavors and textures. Historically, this dish originated in the region of Gascony, where duck holds a prestigious place in gastronomy. The duck fillet, with a crispy golden crust but juicy pink center, is cooked to perfection. It is accompanied by a delicate caramelized apple filling infused with saffron and butter, creating a balance between sweetness and spiciness. The cranberry wine sauce adds bright sweet-sour notes that highlight the rich flavor of the duck meat. This dish is perfect for a romantic dinner or festive table, revealing the elegance of French culinary art. It is best served with a glass of red wine to enhance the depth of the flavor bouquet.
1
Remove tendons and excess fat from the duck fillet. Make a cross-shaped cut on the skin. Season with salt and pepper.
- Duck fillet: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Place the fillet skin-side down on a hot skillet, fry on both sides, and finish cooking in the oven.
- Duck fillet: 1 piece
3
Peel the apples, cut them into cubes, and sauté in butter with sugar and saffron.
- Green apples: 2 pieces
- Butter: 30 g
- Sugar: 30 g
- Saffron: pinch
4
Pour the wine into a saucepan, add sugar, lingonberries, a pinch of salt, and reduce to a thick consistency.
- Red wine: 200 ml
- Cowberry: 50 g
- Sugar: 30 g
- Salt: to taste
5
Place the sliced fillet, apples, and drizzle with sauce on a plate.
- Duck fillet: 1 piece
- Green apples: 2 pieces