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Duck Magret with Blueberry Sauce

Rosi TrifonovaRosi Trifonova
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Duck Magret with Blueberry Sauce
28/09/2017
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"A gourmet temptation that needs to be tried at least once."

Ingredients

  • duck - 2 duck fillets with the skin
  • black pepper
  • salt - to taste
  • rosemary - 1 sprig
  • olive oil
  • Blueberry Sauce
  • balsamic vinegar - 1 tbsp, reduction
  • sugar - 2 tbsp
  • butter - 2 tbsp
  • red wine - 4/5 cup (200 ml)
  • blueberries - 1 cup
  • garnish
  • potatoes - 3 - 4
  • butter
  • thyme - optional
measures

How to cook

Caramelize the sugar in a pot on the stove and carefully pour in red wine. Add the cleaned and dried blueberries and balsamic reduction. Leave the sauce to boil for 6-7 min. Stir the hot prepared sauce with the cold butter.

Heat the oven to 430°F (220 °C) and make slight incisions along the skin of the duck fillet, without cutting down to the meat. Sprinkle with salt and freshly ground black pepper.

Heat a little oil in a nonstick pan (or grill pan) and braise the duck meat for about 5-6 min., with the skin facing down first. Then flip it over and sprinkle with crumbled rosemary, a little more salt and black pepper if needed.

Transfer the braised duck fillets to an aluminum foil sheet and wrap them up like a packet. Put to bake for 7-8 min. in the preheated oven - until reddened.

Make mashed potatoes from the boiled potatoes, stirred and mashed up with the butter and spices. Transfer the duck meat to a suitable plate, cut it into separate thin slices along the skin incisions you made. Add mashed potato garnish and pour on blueberry sauce.

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