Duck Megre with Berry Sauce
1 serving
30 minutes
Duck magret with berry sauce is an exquisite French recipe embodying elegance and rich flavors. Historically, duck holds an important place in French gastronomy, especially in the Gascony region where duck dishes are traditional. The duck breast is marinated in salt and spices and then seared to a golden crust, revealing its rich taste. Roasting with fragrant orange zest and allspice adds a subtle citrus note to the meat. The berry sauce made from cherries and lingonberries adds sweetness with a slight tartness that perfectly highlights the juiciness of the duck. The finishing touch includes fresh herbs, cinnamon, and red chili pepper that give the dish expressiveness. This magnificent combination makes duck magret an ideal choice for a festive dinner where one wishes to impress guests with refined French cuisine.
1
Mackerel is marinated in salt and spices, cuts are made on the skin, it is fried on both sides without adding oil, then placed on foil, with allspice and orange zest added, baked in an oven at 180 degrees for 15-17 minutes.
- Sea salt: 1 g
- duck breast: 350 g
- Ground black pepper: 1 g
- Orange zest: 30 g
- Black allspice: 1 g
2
For the sauce, cherries and lingonberries are boiled with sugar and orange zest.
- Frozen cherries: 60 g
- Fresh frozen lingonberries: 20 g
- Sugar: 30 g
- Orange zest: 30 g
3
Sauce is applied to the plate, sliced duck is placed, decorated with berry from the sauce, fresh chili, herbs, and sprinkled with cinnamon.
- duck breast: 350 g
- Frozen cherries: 60 g
- Fresh frozen lingonberries: 20 g
- Red chili pepper: 10 g
- Green: 2 g
- Cinnamon: 1 g