Magret Duck Breast, with Cherries, Baby Vegetables and Duck Jus

CHEF

CHEF

Premium Supplier 11th August 2014
CHEF

CHEF

Premium Supplier

Magret Duck Breast, with Cherries, Baby Vegetables and Duck Jus

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Magret Duck Breast, with Cherries, Baby Vegetables and Duck Jus recipe a try?

Ingredients

  • Ingredients
  • 50g CHEF Jus de Canard
  • 1L water
  • 5 duck filets (350g each)
  • 100g cherries
  • 40g finely chopped shallots
  • 1 clove of garlic
  • Thyme sprigs
  • 4cl Sherry vinegar
  • 20 baby onions
  • 30 baby parnsnips
  • 40g butter
  • 2cl olive oil

Method

Method
Brown the skin of the breasts in a pan, add the garlic clove and the thyme and finish cooking in the oven, ensuring they remain slightly pink.
Set aside the breasts, remove the fat from the cooking dish, add the shallots, half the cherries (whole) and leave to caramelise slightly.
De-glaze with the Sherry vinegar and add 2 Lt of the prepared CHEF Jus de Canard (prepared following the on pack instructions) and reduce to a slightly syrupy consistency, strain the jus and adjust seasoning.
Cook the baby onions ‘a l’anglaise’ leaving them slightly crunchy and set aside.
Blanch the baby parsnips and lightly glaze them.
Cut the baby onions in half and and cook in butter until slightly golden.
Finish glazing the parsnips by adding a bit jus with cherries.
Sauter the rest of the cherries and with olive oil and butter.
Slice the filets. Plate the meat, the vegetables and the cherries. Finish with a line of jus.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.