Duck breast, red wine sauce

As it would seem that the winter, the real one, with frost and even snow should reach our regions this weekend, I propose you a rustic recipe of season. And it’s still duck, but this time I use duck breasts instead of a whole duck. Pay attention to the quality of the product, the duck breasts ‘Labels Rouge’ are quite satisfactory. I prepare them with braised chicory  and chunky potato fries cooked in the fat of duck breast.

I love braised braised chicory, I use chicory grown in the ground, not the ones from hydroculture. I do not remove the small bitter cone from the foot of the vegetable and I cook them long and well fondant. It is obvious that you can adapt the recipe according to your personal taste.

Duck breasts, red wine sauce

Duck breasts, red wine sauce
Duck breasts, red wine sauce

Let’s start with the chicory

We need: 1 kg of chicory, the juice of half a lemon, 50 g of butter, 1 teaspoon of sugar, salt and pepper.

Remove any wilted leaves from the chicory. Wash them and arrange them side by side in a heavy-bottomed saucepan. Put the butter and sugar on the vegetables, sprinkle them with lemon juice and season the chicory with salt and pepper. Add 1 dl of water and cook the chicory for 35 minutes on low heat and under a lid.

Check the level of liquid in the pan from time to time, the chicory should not burn.

Remove the lid, and set up the fire. Caramelize the chicory on all sides and keep warm.

Continuing with the magrets

3 duck breasts, 1 half bottle of full-bodied red wine, 1 teaspoon of honey, 1 teaspoon of fresh thyme, 30 g of butter, salt and pepper.

Score the skin side of the breasts in small squares. Cook the duck breasts over medium heat, side by side for 10 minutes on the skin side, then 5 minutes on the flesh side. Continue cooking the breasts for 10 minutes, under a sheet of aluminum, in a preheated 160 ° oven, remove them from the pan and let them rest for 10 minutes.

Pour the fat of duck in a clean skillet, it will serve to cook the fries.

Deglaze the first pan with the red wine, add the honey and the thyme and reduce by half. Thicken  the sauce with  pieces of fresh butter and season with salt and pepper.

Then the fries ….

1 kg of potatoes, coarse salt, cooking fat of the magrets

Peel the potatoes, then cut them into large fries.

Sponge the fries in a kitchen towel and fry them golden brown  in  not too hot duck fat for about 15 minutes . Drain the fries and sprinkle the fries with coarse salt.

Enjoy !

Cured and dried duck breasts

Here is a recipe of cured and dried duck breasts, easy  to realize , but it requires a little patience before you can appreciate the result! Cured and dried duck breasts  are eaten as an appetizer , cut into thin slices and they will do wonders in your salads and even your soups. And as I like to confit the legs , I prefer to start the recipe with two ducks, and use the carcass to cook a broth.

Cured and  dried duck breasts

To make this dish, you need at least the 2 duck breasts of a fat duck. You will use the thighs and duck carcass for other recipes

For two duck breasts: 30 g coarse salt, 10 juniper berries, 10 black peppercorns, 2 leaves of thyme, 2 bay leaves.

Crush juniper berries and pepper in a mortar. Add salt, thyme and toasted laurel into small pieces. Put this mixture on the flesh side of the magrets. Put the magrets on top of each other, skin side to the outside. Put them in a dish and put a weight on it, then keep them in the refrigerator for 24 hours.

Separate the duck breasts, sponge them with paper towel and then wrap them separately in a clean cloth. Let them mature for at least one week in the refrigerator before to enjoy them.

The quantities of salt and spices suit me perfectly, but nothing prevents you from varying the elements of the curing. And of course it is always possible to smoke the magrets. The breast must than be smoked 24 hours after salting and then dried as in the described  recipe.

Enjoy !

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