Baked magret with pumpkin and demi-glace
8 servings
30 minutes
Roasted magret with pumpkin and demi-glace is a refined combination of the rich flavor of duck breast, the sweetness of roasted pumpkin, and the deep meaty notes of demi-glace. This signature recipe embodies gastronomic elegance, reminiscent of French haute cuisine traditions. Marinated duck infused with herbs and spices acquires a tender texture and crispy crust. Roasted vegetables add natural sweetness and richness, while the thick demi-glace unites all elements into a harmony of flavors. The dish is perfect for festive dinners or special occasions, creating an atmosphere of sophistication and warmth.
1
Demi-glace. Chop the wings into five pieces, sauté in a pan with a little oil, adding chopped onion, 100 grams of carrot, and thyme. Add a bit of water and reduce to sauce consistency. Strain and return to low heat until excess moisture evaporates.
- Chicken wings: 1 kg
- Onion: 200 g
- Carrot: 200 g
- Thyme: 3 sprigs
2
Soak the duck breast in a brine solution (1 liter of water, 30 grams of salt, 10 grams of sugar, thyme, rosemary, garlic) for a day, dry it and fry it in a pan. Melt a tablespoon of butter and baste the breast for 8-10 minutes. Remove from heat and slice.
- Duck breast: 1 kg
- Thyme: 3 sprigs
- Rosemary: 3 sprigs
- Garlic: 1 head
- Butter: 2 tablespoons
3
100 grams of carrots and 200 grams of pumpkin, adding honey, thyme, and garlic, bake in foil for half an hour at medium temperature.
- Carrot: 200 g
- Pumpkin: 200 g
- Honey: 20 g
- Thyme: 3 sprigs
- Garlic: 1 head
4
Arrange the baked pumpkin and carrot on plates, place the duck on top, and drizzle with demi-glace.
- Pumpkin: 200 g
- Carrot: 200 g
- Duck breast: 1 kg
