Duck Magret, Potato Gratin
A gastronomic dish at your table. Treat yourself well, discover the french Potato Gratin aside with a delicious Duck Magret and sweet Pitted Morello Cherry. Quality and taste at its finest!
For two servings.
Moulard Duck Magret – 2 pc
Individual Potato au Gratin – 2 pc
Extra Fine Green Beans – 3.0 oz
Mushroom Spread – 2 Tbsp
IQF Pitted Morello Cherry – 10 pcs
Bonne Maman Cherry – 2 Tbsp
Glace de Veau – 6 oz
Salt and Pepper
STEP 1: Score the duck magret’s skin without cutting into the meat. STEP 2: Season both sides with salt and pepper. STEP 3: Preheat a castiron pan for 2 min over medium-high until hot but not smoking.
STEP 4: Place duck magret fat side down on pan. Cook for 3 min. Turn the duck magret, cover and cook for an additional 3 min. STEP 5: Insure the fat is golden and crispy before removing from the pan. Place duck magret on sheet pan and place in a preheated 375°F oven for 5 to 6 min. STEP 6: Remove duck magret from oven, and allow to rest for 15 min. STEP 7: Preheat the oven at 350°F and put the potato gratin in for 11 minutes. STEP 8: Prepare the extra fine green beans as per direction and place them in a bundle. STEP 9: Heat the mushroom spread. STEP 10: Heat glace de veau in pan, add the IQF Morello Cherry and Bonne Maman Cherry preserves. Stir ingredients together. Let simmer on low for 5 min. STEP 11: Cut slices of Duck magret and place them on a presentation plate. Add potato gratin on a layer of mushroom preparation and green beans bundle on the side. STEP 12: Finish the dish with cherry reduction over the sliced duck magret and serve.