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Magret de
Canard
with Apples and Maple (Quebec Style)
Although
commonly misused, the French term magret refers strictly to the breast
meat of the fattened Moulard
duck but only if its liver has been used in the production of fois
gras. The Moulard is a big duck,
weighing up to 7 or 8 pounds dressed; it can easily serve 4 people.
2
tbsp
rendered duck Fat or vegetable oil
1 magret
(Moulard duck breast, about 2 pounds), cut into 2
breast halves
2 tart cooking apples (such as Cortland, McIntosh or Spy),
peeled, cored,
and cut into ⅛ inch slices
3 large shallots, minced
1 bay leaf
1 tsp
fresh thyme
salt and pepper to taste
½ cup
apple cider vinegar
1
⅓cups
duck or chicken stock
½
cup
pure maple syrup (or less, if a less sweetened dish is desired)
1 tbsp
unsalted butter
Heat the duck fat in a heavy, 10 inch skillet over moderately high heat
until hot but not smoking. Add the
breast halves and quickly brown it on both sides, about 5 minutes total.
Remove the breast halves to a plate and set aside.
Sit in the apples, shallots, bay leaf, rhyme, salt, and pepper and cook,
stirring for 3 minutes, or until lightly browned. Increase the heat to high, stir in the cider vinegar, and
cook until the mixture is almost dry, about 3 minutes.
Add the stock and maple syrup and bring to a boil. Reduce the heat, bring
the liquid to a bare simmer, and add the breast halves and any accumulated
juices. Braise the breast halves
slowly for about 10 to 12 minutes, stirring it once with tongs, until it’s
medium-rare. Remove the breast halves and the apples (use a slotted spoon) to
plates and keep warm separately. Discard
the bay leaf.
Over very high heat reduce the sauce until slightly thickened, about 10
minutes. Whisk in the butter.
Season with salt and pepper.
Holding your knife at a 45º angle to the cutting board, slice the breast
halves crosswise into 16 pieces. Place the apples on 4 serving plates, and top
with the breast haves fanned over the apples. Spoon the sauce over and serve
immediately.
Recipe compliments of
Aux Champs d’Élisé |
