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

CHEF

CHEF

Premium Supplier 11th August 2014

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.