Duck Breasts with Port Sauce from Gascony | MAGRET DE CANARD SAUCE MADÈRE
Course: MainServings
2
peopleCooking time
33
minutesIndulge in a luxurious French culinary experience with this Duck Breasts with Sarladaise Potatoes and Madeira Sauce recipe. Perfectly cooked duck pairs beautifully with crispy, golden Sarladaise potatoes and a rich, velvety Madeira sauce for an elegant dinner that’s sure to impress.
Ingredients
- Duck Breasts
1 large magret fattened duck breast, or two smaller ones
Salt and pepper
- Sarladaise Potatoes
5 smallish potatoes
Duck/goose fat, or lard/olive oil
Parsley
1-2 cloves garlic
Salt and pepper
- Madeira Sauce
Half a tablespoon of butter
1 shallot
75ml port or madeira wine
150ml reduced veal or chicken stock/chicken jus
Salt and pepper
Directions
- Duck Breasts
- Score the fat on top of the duck with diagonal lines to create a diamond pattern and season with salt and pepper on both sides.
- Place it in a cold pan, skin side down, and fry gently for about 8 minutes until the skin is golden and most of the fat has melted into the pan.
- Turn it over and fry for another 5 minutes. Let rest for 5 minutes before carving.
- Sarladaise Potatoes
- Peel the potatoes and cut them into slices around 5mm thick. Rinse well with water until it is clear.
- Cover the bottom of a non-stick pan with the fat and add the potatoes. Gently cook for 10 minutes, then increase the heat and cook for another 10 minutes, tossing occasionally, until golden brown.
- Finely chop the garlic and parsley and add them to the potatoes with salt and pepper. Toss for a final minute, taking care not to burn the garlic.
- Madeira Sauce
- Finely dice the shallot and cook in a pan with some butter until soft.
- Add in the port/madeira and reduce by half.
- Add in the stock and simmer gently until the sauce reaches a consistent thickness, skimming off any fat that surfaces.
- Reheat the sauce before serving and whisk in a knob of butter.
