Magret de canard rôti aux cerises

Ingrédients

• 2 piecesMagret de canard
• 250 gBlack cherries
• 100 mlRed wine
• 150 mlChicken or duck broth
• 2 piecesShallots
• 2 tbspButter
• 1 tbspHoney
• 2 piecesFresh thyme sprigs
• to tasteSalt
• to tasteBlack pepper
• bottleChâteau Moulin de Fontmure 2016

Étapes

1. 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. 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. 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. 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. 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. 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.

Nutrition (par portion)