ChangeMe
Master of Wine
Posts:11169
 | | 01/24/2006 3:16 AM |
| Cut diagional slits through the skin and fat, but not into the meat. Into the slits, place hydrated green peppercorns, then sprinkle lightly with salt and pepper. If you buy the dry ones, hydrate them by soaking them in Cognac. Preheat the oven to 150 degerees. Take a heavy cast iron skillet and add a very tiny bit of peanut oil. You're not going to fry these; you're going to pan sear them and the tiny bit of oil is to help prevent sticking. Heat the the pan over high heat til the oil just begins to smoke then add the breast skin side down and cover and sear for three minutes, then turn and sear the meat side for three minutes, then turn once more and sear for two minutes. If they're thin, use 1 minute for the last period instead of 2.
Remove the magret and place on a platter. Cover with aluminum foil and place in the oven to keep warm. Add 2 tablespoons of butter to the pan, then 2 minced shallots. Stir with a flat-bottomed spatula. Don't let the shallots brown. Over high heat, it'll just take a minute or two. Then add maybe 2 or 3 ounces of Cognac and either flame or boil the alcohol off, stirring all the while to remove the seared particles from the pan bottom. Then add 3 ounces of dry Sherry. Reduce the liquid by about half and then add 4 ounces of heavy cream and 2 ounces of a good cream, Oloroso, or Amontillado Sherry and continue heating over high heat, adding the liquid accumulating on the duck platter to the pan. When the sauce begins to thicken watch carefully. The bubbles in the boiling sauce will begin to get larger. Remove it from the heat immediately or the sauce will separate. Stir in 1 tablespoon of a good Dijon mustard and spoon over the magrets. The duck should be medium rare. If not, adjust your time the next time you make this, and you will make this again. | | | |
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ChangeMe
Barrel Filler
Posts:1475
| | 02/10/2006 9:34 PM |
| | Board-O, I am gonna try this next week... What quantity of peppercorns per duck breast should I aim for? Thanks! | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/10/2006 10:06 PM |
| | One method I use is to place the peppercorns in the slits. That'll give you the right amount. Alternatively, take the same amount and add them to the pan when preparing the sauce. It'll be fine either way, but the peppercorns must be well sokaed before pan searing in the slits if you choose to do it that way. | | | |
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AlexRed
Northern VA
Barrel Filler
Posts:1357
| | 02/10/2006 10:10 PM |
| | wow that sounds great.... hmmm. i have a bunch of old cast iron that i need to start using... this might be just the dish (or something very like it) | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/10/2006 10:18 PM |
| This is great with filet mignon or ribeye, but don't flatten the meat by pressing in the peppercorns too hard. They can be added to the pan when the sauce is being made.
If you flame the Cognac, rather than boiling out the alcohol, be sure the filters in your overhead fan are clean and free of grease or you might have a fire. Unfortunately, I'm speaking from experience. I had to put on gloves and rip out the burning filters. The fan was ruined, but at least the house didn't burn down. | | | |
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AlexRed
Northern VA
Barrel Filler
Posts:1357
| | 02/10/2006 10:28 PM |
| i am glad you mentioned that... unfortunately my filters aren't as clean as they should be...
did you pick peanut oil because of it's smoke point? or for taste? | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/10/2006 10:54 PM |
| | You use just the tiniest bit of peanut oil, just to prevent sticking. You're not frying the meat. It's got a high smoking point so you can get the pan very hot. I use a well-seasoned heavy cast iron pan. | | | |
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ChangeMe
Barrel Filler
Posts:1475
| | 02/12/2006 2:08 AM |
| Quote:
Unfortunately, I'm speaking from experience. I had to put on gloves and rip out the burning filters. The fan was ruined, but at least the house didn't burn down.
Forget about the fan, did you save the duck??? | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/12/2006 3:38 AM |
| | Of course. I have my priorities! | | | |
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ChangeMe
Barrel Filler
Posts:1475
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kpak
Alaska
Wine Thief
Posts:2968
| | 02/12/2006 4:22 AM |
| | can 'magret' be any ol' duck breast or is it specific? | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/12/2006 4:48 AM |
| | For me, it's breast of Muscovy Duck. I'm not sure it's actually limited to that, but you'll want a duck breast of that texture to prepare this dish. | | | |
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MTPockets
Grape Puncher
Posts:951
| | 02/12/2006 5:57 AM |
| | Iirc, magret breasts are typically from the ducks harvested for foie gras. They are much larger than breasts from typical domestic ducks, a bit tougher but more flavorful. | | | |
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ChangeMe
Barrel Filler
Posts:1475
| | 02/26/2006 3:53 AM |
| | I made this tonite and it was excellent! I had a 1 lb. duck breast and it needed a little time in a warmer oven to come to medium rare. In the end, it turned out beautifully and the sauce was great. Thanks Board-O! | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/28/2006 4:40 AM |
| | Glad to hear it. This is a winner that we make for dinner guests frequently. | | | |
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