Magret de Canard aux Mûres
This enchanting French dish captures the essence of cozy comfort, intertwining the tender richness of duck breast with the vibrant tang of blackberries. It's a culinary journey that evokes candlelit dinners in quaint Parisian bistros, bringing warmth and sophistication to your table.
Shopping list
Tick what you need, then get it all from Amazon in one go. Taken from the method, since this recipe has no separate ingredient list.
As an Amazon Associate, SavorovaS earns from qualifying purchases.
Method
- Step 1: Preheat the oven to 400°F (200°C). Score the skin of the duck breasts in a crosshatch pattern and season generously with salt and pepper.
- Step 2: Heat a large oven-safe skillet over medium-high heat. Place the duck breasts skin-side down and sear until the skin is crisp and golden brown, about 6-8 minutes. Flip and sear the other side for 2 minutes.
- Step 3: Transfer the skillet to the oven and roast for 10-12 minutes for medium-rare. Remove the duck from the oven and let it rest.
- Step 4: In the same skillet, drain excess fat, leaving about 1 tablespoon. Add shallots and sauté until translucent. Deglaze with red wine, scraping up any brown bits.
- Step 5: Stir in the balsamic vinegar and blackberries. Allow to simmer until the sauce thickens, about 5 minutes. Stir in butter and fresh thyme to finish.
- Step 6: Slice the duck breasts thinly, fan out on a plate, and drizzle with the blackberry sauce.
Serving suggestion
Creamy mashed potatoes with a hint of garlic
Pinot Noir
Cook this with Savi