Duck breast magret, with exotic sauce and cabbage in wine
3 servings
180 minutes
Duck magret is a true embodiment of French culinary sophistication. Its history begins in southwestern France, where magret symbolizes refinement and depth of flavor. The juicy duck fillet undergoes a long steaming process and is then seared to a golden crust, achieving tenderness inside and crispiness outside. The harmony of the dish unfolds in an exotic caramel sauce based on orange juice, spices, and duck broth that adds a refined sweet-spicy note. Wine-soaked cabbage adds a soft tanginess, while flaky crispy pockets with duck liver and almonds provide textural richness. The final touch is fresh mango and aromatic basil oil that adorn the composition. This dish is a true gastronomic journey that fills the evening with aristocratic charm.
1
Prepare the duck breast by scoring the skin for maximum fat removal during cooking. Season with salt, wrap in plastic wrap, and place in the oven with steam function for 2.5 hours.
- Duck breast: 150 g
- Salt: to taste
2
Chop the cabbage and one shallot onion into thin slices, sauté everything in butter for 40 minutes, adding a pinch of salt, sugar, pepper, and 150 ml of red wine.
- Cabbage: 100 g
- Shallot: 1 head
- Butter: 200 g
- Salt: to taste
- Sugar: 40 g
- Ground black pepper: to taste
- Wine: 150 ml
3
To prepare caramel, add 30 g of sugar, a pinch of cloves, a cinnamon stick, and star anise to a heated dish. Pour orange juice into the hot caramel and evaporate to a syrupy consistency. Then add some duck broth, strain it, and add 1 tablespoon of butter.
- Sugar: 40 g
- Cloves: pinch
- Cinnamon: to taste
- Star anise: pinch
- Orange juice: 150 ml
- Duck stock: 1 l
- Butter: 200 g
4
Remove the bone from the duck leg, season the meat with salt, and fry skin-side down in a pan until crispy. Remove from heat, chop finely, add almonds, duck liver cut into large cubes, season with salt, add a pinch of sugar and pepper to taste, and a spoonful of duck broth. Mix well.
- Duck leg: 1 piece
- Salt: to taste
- Almond: 10 g
- Duck liver: 1 piece
- Salt: to taste
- Sugar: 40 g
- Ground black pepper: to taste
- Duck stock: 1 l
5
Use butter to glue together 2-3 sheets of phyllo dough, brushing them first. Place a small amount of ham filling on them and shape into a pouch. Place the pouches on a baking sheet, add a bit of butter on top, and send to an oven preheated to 220 degrees for 7-8 minutes.
- Butter: 200 g
- Filo (phyllo) pastry: 50 g
6
Remove the duck fillet, which has undergone thermal processing, from the food wrap, cut it into 2 pieces, season with salt, and fry on low heat skin-side down until crispy. Remove from heat and place in an oven preheated to 220 degrees for 3-4 minutes.
- Duck breast: 150 g
- Salt: to taste
7
Place a small amount of cabbage in wine on a plate, sliced duck breast, one crispy pouch, and a slice of spiced mango. Drizzle with caramel sauce and garnish with green basil oil.
- Cabbage: 100 g
- Duck breast: 150 g
- Mango: 1 piece
- Duck stock: 1 l
- Basil oil: to taste
