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Duck Magret with a Blackberry and Five Spice Sauce
Duck Magret with a Blackberry and Five Spice Sauce
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Feeds 1 - 2 people 
Prep time 10m
Cook time 25m
Description
These duck magret breasts are double the size of those from a wild duck and their flavour is intense and beefy. We like to serve them with a sweet and sour fruit sauce such as this blackberry sauce, which is enhanced by the addition of five-spice. Serve this with some buttery mashed potatoes. One of these duck breasts will feed two people.
- 1 duck Magret breast
- 150g blackberries
- 1 tablespoon honey
- 1 teaspoon five spice
- 1/2 banana shallot, finely chopped
- 100ml red wine
- 100ml chicken stock
- Score the fat of the duck breast in a criss-cross pattern, taking care not to score through to the meat. Season the duck breast, then place skin side down in a cold frying pan.
- Turn the heat to medium, and allow to cook for 20 minutes, removing excess fat from the pan as the duck breast cooks (save this and use it for your roast potatoes!)
- Combine the blackberries, honey and five spice in a pan and allow to simmer for 5 minutes, crushing the blackberries a little to break them up.
- Once the duck fat has rendered, turn the duck breast over and cook for 1 minute, then remove from the heat and let the duck sit in the pan for 15 minutes.
- In a separate frying pan or small saucepan, heat a tablespoon of the reserved duck fat. Add the shallots and cook for a few minutes until softened.
- Add the wine and chicken stock and allow to bubble down over high heat for around 5 minutes, or until syrupy. Add the berry mixture and any resting juices from the duck and season to taste.
- Slice the duck and serve with the sauce.
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Duck Magret, Frozen, +/-425g£23.95A true Magret de Canard is the breast meat of ducks raised to produce foie gras. The breasts are double the size of wild duck and have a much beefier taste than ordinary duck breasts. Long a speciality of the south-western provinces of France, today magrets are served in restaurants throughout the c... -
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