Magret Duck Breast
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Garam Masala11 tsps
Salt2 cups
Red Wine (zinfandel)2 cups
Glace (demi-)450 g
All-Purpose Flour1 tsp
White Pepper1 tsp
Ground Nutmeg7
Eggs1 cup
MilkDirections:
1
For the duck: Score the top of the duck breast in a criss-cross pattern
2
Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides
3
Heat a saute pan on high heat
4
Char the grapes until they almost split open, about 2 to 3 minutes
5
Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes
6
Add the demi-glace
7
Season with salt and pepper and set aside
8
In a large saute pan over medium high heat, cook the duck, fat side down, with no oil, until golden brown, about 5 minutes
9
Turn the breast over and brown again, about 5 minutes
10
The duck should be served rare to medium rare, but if you desire more cooking, bake it in a 350 degree F oven until desired doneness, for medium about 15 minutes
11
Remove from heat and let rest for 5 minutes before slicing on the bias
12
Spoon sauce over the duck prior to service
13
For the Spaetzle: In an electric mixer, add the flour, salt, pepper and nutmeg
14
On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks
15
Add the milk and the melted butter
16
Let the mixture relax for at least a half an hour
17
Over boiling water, squeeze the batter through a spaetzle press, once it floats, spoon it out into a cold water bath to stop the cooking process
18
When ready to serve, saute in butter and season with more salt and pepper, if needed