Duck Magret in Red Sauce
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
1
Description
Duck Magret in Red Sauce
Ingredients
- Star anise - 0.1 oz
- Butter - 0.7 oz
- Rabbit Fillet - 7.1 oz
- Rosé Dry Wine - 7.1 oz
- Unsweetened cherry juice - 1 fl oz
- Sugar - 0 oz
- Clove - 0.1 oz
- Salt - 0 oz
- Kiwi - 1 piece
- Potato protein - 0.2 oz
- Cardamom - 0.1 oz
Step by Step guide
Step 1
Prepare the marinade for the duck. Pass the kiwi through a sieve. Mix with half of the wine. Add half of the cardamom and half of the clove. Marinate the duck, wrap it in plastic wrap, and refrigerate for a few hours. Ideally, overnight.
Step 2
Prepare the sauce. Reduce the remaining wine. Add cardamom. Cook it until a characteristic aroma emerges. Add star anise and clove. Then add the cherry juice. After that, incorporate sugar, butter, and starch to thicken the sauce. Season with salt to taste.
Step 3
Make incisions in the skin of the marinated duck. Sear it skin-side down without oil. Then, cook the duck in its own fat until browned. After that, finish cooking the duck in the oven for 8 minutes at 356°F. Recommended doneness is rare.
Step 4
Place the cooked duck on a wooden board and let it rest for 2 minutes. Then slice it into thin pieces.
Step 5
Arrange on a plate or serving board. Garnish with the sauce.
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