Recipe courtesy of Creative Entertainment Group
Recipe courtesy of Creative Entertainment Group
Show:
Behind the Bash
Episode:
Elle Decor's Dining by Design
Magret Duck Breast
Getting reviews...
- Level: Advanced
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 811
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 35 g
- Cholesterol
- 410 mg
- Sodium
- 1200 mg
- Level: Advanced
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 811
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 35 g
- Cholesterol
- 410 mg
- Sodium
- 1200 mg
Ingredients
Duck:
Spaetzle:
Directions
- For the duck:
- Score the top of the duck breast in a criss-cross pattern. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides.
- Heat a saute pan on high heat. Char the grapes until they almost split open, about 2 to 3 minutes. Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes. Add the demi-glace. Season with salt and pepper and set aside.
- In a large saute pan over medium high heat, cook the duck, fat side down, with no oil, until golden brown, about 5 minutes. Turn the breast over and brown again, about 5 minutes. The duck should be served rare to medium rare, but if you desire more cooking, bake it in a 350 degree F oven until desired doneness, for medium about 15 minutes.
- Remove from heat and let rest for 5 minutes before slicing on the bias. Spoon sauce over the duck prior to service.
- For the Spaetzle:
- In an electric mixer, add the flour, salt, pepper and nutmeg. On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks. Add the milk and the melted butter. Let the mixture relax for at least a half an hour.
- Over boiling water, squeeze the batter through a spaetzle press, once it floats, spoon it out into a cold water bath to stop the cooking process. When ready to serve, saute in butter and season with more salt and pepper, if needed.
