Duck Magrets With Endives And Cranberry Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 duck breasts (preferably magrets)
• 45 ml duck fat (reserved during cooking)
• 15 ml sugar
• 6 medium endives, julienned
• to taste salt and pepper
• 250 ml demi-glace
• 60 ml dried cranberries
• 5 ml chopped garlic
• 60 ml cream (optional)

Recipe

• 1 preheat oven to 180°c (350°f).
• 2 score duck skin in a diamond pattern.
• 3 in a skillet over medium heat, cook fillets skin-side down about 6-7 minutes, pouring off fat as it melts. reserve fat.
• 4 turn and cook 4 more minutes.
• 5 roast skin-side up 10-15 minutes for medium doneness. remove to a platter and let stand about 10 minutes, allowing the juices to settle for moist, tender meat.
• 6 meanwhile, heat reserved fat, add sugar and sauté endives for a few minutes.
• 7 salt and pepper. keep warm. set aside.
• 8 in the same skillet, pour demi-glace, add cranberries and garlic and simmer for a few minutes.
• 9 season to taste.
• 10 slice magrets. lay slices on a bed of endives. spoon cranberry sauce over and around.
• 11 serve.
• 12 for a smooth, rich sauce, add cream just before serving.