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DUCK MAGRET WITH HERBS
1 pair magret
2 shallots, chopped
3 garlic cloves, chopped
3 tbsp of fresh chopped herbs (basil, oregano, parsley, tarragon, thyme, etc.)
1 tbsp coarse salt
1 tsp fresh cracked black pepper
2 tbsp extra virgin olive oil
1 tsp sweet butter
1 c duck stock
1 small piece of foie gras (1 tsp)
Mix shallots, garlic, herbs, salt and pepper. Lightly score the magret skin. Rub with olive oil, and dredge in the herb mixture. Wrap in a plastic bad and refrigerate 8 hours or overnight.
Preheat oven to 400 F. Wipe most of the marinade off the magret. Sear each side one minute in a sauté pan over medium heat, then sauté, fat side down for about 5 minutes until the fat is golden brown. Turn over and roast in the oven for 10-12 minutes until medium rare. Remove from oven and allow to rest at least 5 minutes before slicing.
While the magret is roasting, mix the butter with equal parts of foie gras until smooth. Strain through a fine sieve and reserve.
To make the sauce, drain all the fat from the sauté pan and deglaze with duck stock. Reduce by about 20% until the sauce just begins to thicken. Swirl in the foie gras to finish the sauce, check seasoning, and keep warm. Thinly slice the magret on the bias and fan the slices on four warm plates. Top with sauce and serve at once. |
