Duck Magret

"From the most high class restaurant in Paris straight to your kitchen - a recipe for tender duck magret - made to impress."
Preparation15 min.
Cooking60 min.
Тotal75 min.
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  • duck - 1. duck breast with skin
  • brown sugar - about 2/5 cup
  • alcohol - 2/5 cup (100 ml) sweet or red wine
  • figs - 3 - 4.
  • cream - 1 tablespoon cooking liquid
  • jam - 2 oz (50 g) from figs
  • honey - 1 - 2 tbsp
  • rosemary - 1 sprig fresh
  • salt


In a small bowl, add 1 cup of water, 2/5 cup of sugar, top it with alcohol and heat until you get a syrup. Add to it the figs and the jam from the figs cut into 3-4 pieces and let it boil until you have soft fruits. Make slight incisions on both sides of the duck breasts and salt them.

Optionally, you could sprinkle them with pepper. Let it stand for 20-something minutes. Preheat grill pan and roast duck 7-8 minutes on each side. Turn the meat and season it with a little rosemary.

Drain the figs from the sauce and mix in 1 tablespoon cream and honey. Duck breasts are cut into slices.

Garnish with pieces of figs and pour the sauce.
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