The Famous Duck Magret. With a knife, score the skin of the duck in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Cook, stirring occasionally, until the sauce starts to thicken. Cook, removing fat from pan as necessary, until skin is crisp, about 6 minutes. Lightly poach the magret for about 2 minutes. D’Artagnan Exclusives Shop All Exclusives . Turn the duck breasts over and cook on the other side for about five minutes. Add duck breasts to skillet, skin-side down, and reduce heat to medium. Duck Magret & Confit Gift Box Ossetra Caviar Angus Filet Mignon View All Gifts $150 or Less ... whatever the season, ... read more recipe, cooking technique, or occasion. When hot, add the duck breasts skin-side down. On the table, moulards have a deeper, richer, beefier flavor. Slice the duck diagonally and serve it with the sauce of your choice. Add potatoes, shaking the pan and turning them to cover evenly with fat. Cooking for Wine: Magret Duck Breast Recipe with Ariane Daguin of D'Artagnan, part 2/2. Slice magret in ¼ inch slices. Daguin had inherited the hotel from his parents and kept it until selling it in 1997. No fat or oil is needed. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Flip over and cook for 4 minutes on the meat side. Join Ariane Daguin of D’Artagnan as she finishes off the crispy duck breasts and balances the savory blueberry sauce so it’s perfect with the duck and the wine. duck fat from pan; add shallot to skillet and cook, 2 minutes, until translucent. For the galette, blot potatoes dry on paper towels. I wish we could have tasted his famous duck. Photos, videos, and other materials. D'Artagnan Fresh Magret Duck Breast found at Hannaford Supermarket. Season duck generously on both sides with salt and pepper. Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. Drain fat from pan, leaving 1 tablespoon of fat in pan. Flip and grill for another 8 minutes, or until a thermometer reads 165°F. Learn more. Serve duck breasts over rice with steamed bok choy. Moulard duck raised cage-free, in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones. Discard any excess fat from the frying pan and add the honey mixture, over medium heat. 2 1/2 tablespoons Chinese five-spice powder, 2 scallions, white and light green parts only, sliced on the bias. … Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. Tip out any excess fat. Whether pan-searing, roasting, or grilling, score the fat layer before cooking to render and crisp. See more ideas about duck recipes, recipes, recipe d. Feb 12, 2014 - A rich pan sauce of reduced red wine, armagnac, and black truffle butter adorns seared duck breasts for an impressive holiday dish that's also surprisingly simple to make. Remove from the poaching liquid to cool. © Terms of Use. Magret is the juicy breast of a duck, and it cooks up much like a steak; which is why we at D’Artagnan call it the “duck steak.” It’s a perfect weeknight meal, special occasion dinner, or a center-of-the-grill choice. Roasted, pan-fried, grilled or cured, duck breast is always a treat. Our small farm follows traditional methods, with an emphasis on a stress-free environment and plenty of space to allow natural flocking behavior. Once the pan is very hot, place the duck breasts, skin-side down, into the pan and grill for 8 minutes, or until it's nicely seared. Description About Discounts. Heat a cast-iron pan over medium heat. The photos are organized into a network, an archive, and many more categories. Put the duck breasts … Only 1 left! D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. The duck should still be pink inside. Tip out any excess fat. Your browser's Javascript functionality is turned off. However, he unfortunately passed away last year. Turn the heat down to medium and and cook for 5-6 minutes or until the skin is very crisp and brown and the fat has rendered from under the skin. Spoon the sauce over the duck slices and serve with green beans and scalloped potatoes. Cook for another 5 minutes or until the duck breasts feel firm to the touch but not too solid – you want them pink in the middle. D'Artagnan Magret Duck Breast $15.04 $18.79 Save $3.75. Add demi-glace and reduce by half again. To the same pan, over medium high heat, add the demi-glace, soy sauce, and honey, stirring to combine and, scraping up any browned bits from the bottom of the pan. Let it rest for 10 minutes. Spoon sauce over the top. If the breasts still need to cook, continue flipping the breasts every 2 … Many restaurants now offer it on the menu, and people are searing duck breasts at home for quick weeknight meals. Place in a hot skillet skin side down and reduce heat to medium. Find helpful customer reviews and review ratings for D'Artagnan’s Duck Magret Breast and Duck Leg Confit 6 Magret Duck Breasts & 6 Duck Confit Legs at Amazon.com. One-Pot Spinach and Sausage Tortellini Soup, Salt and freshly ground black pepper, to taste. Cook for about 8 minutes. Heat a cast iron pan on high, and place the duck breast skin side down in the pan. Place duck skin side down in a 12" skillet; heat over medium-high heat. Cook, turning to coat, until the bok choy is cooked through but not soggy. https://www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html Remove the magret from the pan and place it in a warm platter skin side up and cover loosely with foil. Seasonal Cooking Explore Our Recipes. Ariane’s father, Chef André Daguin, was the first to treat duck breast like a steak, serving it rare in the 1950's at his restaurant in Southwest France. Privacy Policy | When the magret is cool, dredge in the flour, shaking off any excess. Cook for 8 minutes, while continuously draining off the rendered fat. Heat a heavy frying pan over high flame. In this easy duck breast recipe, heady Chinese five spice and a sticky-sweet sauce spiked with star anise make a wonderful complement to the rich flavor of duck. Get inspired to cook duck with these recipes. Magret de Canard is duck breast from the Moulard (Mulard, in French) breed of ducks. Turn the breasts over and add the star anise to the pan. 1. Score the top of the duck breast in a criss-cross pattern. Dip in the egg wash and then roll in the pistachios. Season with salt and pepper on both sides. Tags: Pairing, Recipes. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides. This simple recipe should be a part of every home cook's repertoire. After resting, slice the magret against the grain in 1/4-inch slices before dressing with your favorite sauce. Mar 7, 2019 - D'Artagnan is the house that duck built. Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. Now for the fun part. Set aside, covered, in a warm place. D'Artagnan's Braised Wild Turkey Ragu Recipe, D'Artagnan's Roasted Wild Turkey with Apple Sausage Recipe, D'Artagnan's Roasted Wild Turkey with Bourbon-pecan Stuffing Recipe. Read honest and unbiased product reviews from our users. Add to online shopping list or grocery cart for Hannaford To Go. Set up a dish with the flour, a shallow bowl with the whisked egg yolk and a third bowl with the pistachios seasoned with Piment d’Espelette. While duck is resting, make the sauce: Drain all but 1 tbsp. Take the duck … Now - Serve plain or Add Sauces if Desired: Turn the breasts over and add the star anise to the pan. Turn the heat to medium-low and let the duck cook slowly until the skin is well browned (about ten minutes), spooning off the excess fat into a bowl. Cook for another 5 minutes or until the duck breasts feel firm to the touch but not too solid – you want them pink in the middle. But once upon a time, say 30 years ago, it was not that way. Choose from Our All-Stars Shop All Top Rated. This simple recipe … Preparation. Turn the heat down to medium and and cook for 5-6 minutes or until the skin is very crisp and brown and the fat has rendered from under the skin. Heat a heavy frying pan over high flame. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Dec 21, 2017 - A rich pan sauce of reduced red wine, armagnac, and black truffle butter adorns seared duck breasts for an impressive holiday dish that's also surprisingly simple to make. Heat a large skillet over medium-high heat. Jul 11, 2015 - A rich pan sauce of reduced red wine, armagnac, and black truffle butter adorns seared duck breasts for an impressive holiday dish that's also surprisingly simple to make. Turn, and cook until firm, about 3 minutes more. Season with salt and pepper. Sign up and be the first to hear about exclusives, promotions and more! 4. Gently move to a clean plate to allow the pistachios and … And the rich, red meat of duck breast is every bit as satisfying as beef. Then lower the heat to medium and flip the breast over, cooking for … Featured Favorite Shop New Arrivals. Duck magret is one of our favorite simple recipes, and it should be a part of every home cook’s repertoire. Duck breast has arrived. https://www.dartagnan.com/videos-cooking-duck-breast-with-sara-moulton.html Lay slices on warm plates in a fan pattern. Add the bok choy and scallions. In a small bowl, mix together five spice, salt and pepper. Sauté the shallots in the rendered duck fat until they are translucent. Take the duck out and leave to rest for 5 minutes. Check out BBC Good Food's finest duck recipes. With a sharp paring knife, score the fat of each duck breast in a cross-hatch pattern, making sure not to cut into the meat. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. D'Artagnan Duck magret – or duck breast – is the new steak. Magret à la D'Artagnan Ariane’s father, Chef André Daguin, was the first to treat duck breast like a steak, serving it rare in the 1950's at his restaurant in Southwest France. 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