Duck maigret in red sauce
1 serving
30 minutes
Duck magret in red sauce is an exquisite dish inspired by Italian cuisine, combining a richness of flavors and aromas. Tender duck fillet is marinated in a wine marinade with hints of kiwi, cardamom, and clove, giving the meat depth of flavor and a subtle fruity tang. The sauce made from red wine and cherry juice has a rich, tart taste that perfectly complements the tenderness of the duck. Cooking skin-side down without oil achieves a crispy crust while finishing in the oven retains the meat's juiciness. The recommended rare doneness reveals the true flavor of the duck. Serving on a wooden board with a thick aromatic sauce makes the dish not only a gastronomic delight but also an aesthetic masterpiece. It pairs perfectly with light side dishes and dry red wines.
1
We prepare a marinade for the duck. Pass the kiwi through a sieve. Mix with half of the wine. Add half of the cardamom and half of the clove. Marinate the duck, wrap it in plastic wrap, and refrigerate for a few hours. Better for a day.
- Kiwi: 1 piece
- Red dry wine: 200 g
- Black cardamom seeds: 4 g
- Carnation: 4 g
2
We are preparing the sauce. We evaporate the remaining wine. We add cardamom and boil it until the characteristic smell appears. We add star anise and cloves. Then we introduce cherry juice. After that, we add sugar, butter, and starch to thicken the sauce. We season with salt to taste.
- Red dry wine: 200 g
- Black cardamom seeds: 4 g
- Anise (star anise): 4 g
- Carnation: 4 g
- Cherry juice: 50 ml
- Sugar: 1 g
- Butter: 20 g
- Potato starch: 5 g
- Salt: 1 g
3
We cut the marinated duck from the skin side. Fry it skin-side down without oil. Then, we fry the duck in its fat until browned. After that, we finish cooking the duck in the oven for 8 minutes at 180 degrees. Recommended doneness is rare.
- Duck fillet: 200 g
4
The cooked duck is placed on a wooden board and rests there for 2 minutes. After that, it is sliced into thin pieces.
5
Served on a plate or portion board. Garnished with sauce.