Duck Magret in Red Wine Reduction
Equipment
Ingredients
- 3 duck breasts about 1lb. each
- 2 shallots finely chopped
- 1 garlic clove finely chopped
- Pinch of fresh thyme finely chopped
- 5 cherry tomatoes halved
- 2 tablespoons balsamic vinegar
- ¼ cup red wine
- 2 tablespoons butter
- 2 tablespoons red currants or 3 tablespoons red currant jelly
Instructions
- Preheat the oven to 350F.
- Trim the fat off the duck breast. Make diagonal cuts into the skin in one direction and then in the other so as to make diamond-shaped slits.
- Heat a skillet over medium-high heat and brown the duck breasts on all sides.
- Remove the duck from the skillet, saving the fat, and place it on a baking dish. Place in the heated oven and cook for 10 minutes.
- Put the shallots, garlic, thyme and tomatoes in the skillet and cook for one or two minutes.
- Deglaze the pan with balsamic vinegar and red wine. Add the butter and red currants and reduce the sauce for a couple of minutes or to your desired consistency.
- Remove the duck from the oven and let it rest for 5-10 minutes. Cut it diagonally and pour the red wine reduction on it. Serve with some crusty baguette bread, salad, vegetables, or whatever you prefer.
Nutrition
Calories: 593kcalCarbohydrates: 12gProtein: 69gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 291mgSodium: 306mgPotassium: 1191mgFiber: 2gSugar: 7gVitamin A: 745IUVitamin C: 39mgCalcium: 42mgIron: 16mg
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