Magret du Canard with Cassis Berries
- Duck breast - 2
- Cassis (blackcurrants) - 115g (1/4 lb) fresh whole
- Shallots - 1 small, thinly sliced
- Red wine - 2 glasses
- Garlic - one, chopped
- Tarragon - dried, 1 teaspoon
- Potatoes - 2, medium, peeled and cut in small cubes
- Duck fat - or you can use the one from the magret
- Rosemary - dried, 2 teaspoons
Duck breast and cassis sauce:
- Cook the duck breast in a cast iron pan following traditional procedure.
- Once the duck is resting, saute the shallot and garlic for 3 minutes.
- Add the red wine, tarragon, a pinch of salt and pepper and bring to boil. Scrap the bottom with a wooden spoon to deglaze the pan. This will help recover the duck flavor and incorporate them to the sauce.
- Add the cassis, stir them with a wooden spoon as the sauce continues to cook at a high heat. Reduce the sauce until it reaches the proper texture (kind of thick). This is a fruit based sauce (aka it contains sugar) so it will become thicker when it cools down a little.
- Serve Immediately. First the sauce, then the duck breast on top, potatoes on the side or in separate bowl.
Duck Fat Potatoes
- Peel and cut the potatoes in cubes. Put them in a pan with duck fat and mix them well. Sprinkle rosemary and black pepper.
- Cook in the oven at 350F for approximately 30 minutes until golden. Remove from oven, add salt and serve.
Note: if you don't have duck fat, you can cook the potatoes with corn oil. Recover the excess fat from the duck breast you are cooking and add it to the potatoes half way their cooking time.
This Magret du Canard is a classic french dish. The sweet and sour of the cassis sauce balances perfectly with the duck bold flavor. The potatoes, cooked with duck fat, are the perfect companion to this main course. Pair with a Saint-Emilion Grand Cru or other intense Merlot based Bordeaux wine.Add to Favourites