• Lilou

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.


Ingredients:

Preparation:


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.



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Bon Appétit!

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