lundi 3 mars 2014

Delicious NYC Duck Magret

First, I would like to say that YES we can cook magret here in NYC. Magret is duck breast for the non-French.

I found them at Eataly (paradise) for not too much money (around 12 dollars each). If you serve it with baby potatoes like I did and you do a home made pie, it won't be very expensive for a dinner with a strong main course.

I would like to apologize for this terrible picture but I was caught in the cooking and I forgot to take nice pictures...

Here is a recipe for four (adapted from Elle):

3 duck breasts
3 dried figs
6 dry apricots
3 tablespoons of sun-dried raisins
1 onion
3 tablespoons of liquid honey
2 tablespoons of cider vinegar
1 tablespoons of olive oil
Some butchers twine

Cut and slice the onions, apricots and figs.

Cook the onions on medium heat in a pan with the olive oil. When they start to get golden, add the apricots, figs, raisins, honey and cider vinegar. Let everything caramelize slowly. Put this on the side.

At the same time, cut a grid into the fat of the magret.  Then cut the meat of the magret in half so you can open it like a wallet. Place the onion mixture into the magret and tie it with the twine to make it like a roast.

In a non-stick pan, cook the magret for about 5 to 10 minutes until the fat side becomes golden (like the terrible picture - again sorry for that). From time to time you should take some of the fat out of the pan...(I put some of this fat on my baby potatoes that were about to roast in the oven...). 
You can do that 2 hours before your dinner so you won't have to leave your guests too long. 

10 minutes before dinner time, put the magret in the oven at 400 fahrenheit for 10 minutes. Take out the twine as much as you can, slice it and serve it.

You can eat it with baby potatoes as I said earlier.


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