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Explore/ Dishes/ Magret de canard rôti aux cerises noires

Magret de canard rôti aux cerises noires

La richesse du canard répondra à la structure du vin, tandis que la légère acidité et le fruité des cerises s'harmoniseront avec les arômes du Merlot et du Cabernet Franc.

Preparation20 minCooking30 minLevelMediumFor4 people

See food pairings

Food pairings

18 wines

Preparation

20 min · Cooking 30 min

Level

Medium

For

4 people

Ingredients

4 people

Magret de canard2 pieces
Black cherries250 g
Red wine100 ml
Chicken or duck broth150 ml
Shallots2 pieces
Butter2 tbsp
Honey1 tbsp
Fresh thyme sprigs2 pieces
Saltto taste
Black pepperto taste
Château Moulin de Fontmure 2016bottle

Preparation steps

1
Prepare the Magret de Canard
Score the skin of the magret de canard in a criss-cross pattern, being careful not to cut into the meat. Season both sides generously with salt and freshly ground black pepper.
2
Sear the Magret de Canard
Place the magret de canard, skin-side down, in a cold, oven-safe skillet. Place the skillet over medium heat and render the fat for about 8-10 minutes, until the skin is golden brown and crispy. Pour off most of the rendered fat, leaving about 1 tablespoon in the pan. Flip the magrets and sear the other side for 1-2 minutes.
3
Roast the Magret de Canard
Transfer the skillet to a preheated oven at 180°C (350°F). Roast for 12-15 minutes for medium-rare, or longer for your desired doneness. Remove from the oven and let rest for 10 minutes before slicing.
4
Prepare the Cherry Sauce
While the magrets are resting, finely chop the shallots. In the same skillet (pour off any excess fat), add the chopped shallots and sauté over medium heat for 2-3 minutes until softened. Deglaze the pan with the red wine, scraping up any browned bits from the bottom. Let it simmer and reduce by half.
5
Simmer the Sauce
Add the chicken or duck broth, black cherries, honey, and fresh thyme sprigs to the skillet. Bring to a simmer and cook for 8-10 minutes, until the cherries have softened and the sauce has thickened slightly. Season with salt and pepper to taste. Discard the thyme sprigs before serving.
6
Serve
Slice the rested magret de canard. Arrange the slices on plates and spoon the warm cherry sauce over the top. Serve immediately with a glass of Château Moulin de Fontmure 2016.