Seared Magret Duck Breast with Creamy Garlic Mashed Potatoes, Haricots Verts and Brandied Cherry Reduction Sauce
- For the Brandied Cherry Reduction:
- 2 teaspoons olive oil
- 2 teaspoons minced shallots
- 1/2 teaspoon minced garlic
- 3/4 cup brandied cherries, halved
- 1/4 cup brandy
- 2 tablespoons balsamic vinegar
- 1 1/2 cups rich duck or chicken stock
- 1 teaspoon chopped fresh rosemary leaves
- 1 tablespoon cold butter
- Salt and freshly ground black pepper
- For the Creamy Garlic Mashed Potatoes:
- 4 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 1/2 cup heavy cream
- 1 1/2 pounds Idaho potatoes, peeled and large diced
- 1 1/4 teaspoons salt, divided
- 1/4 teaspoon freshly ground white pepper
- For the Haricots Verts:
- 1/2 pound haricots verts, stem ends trimmed
- 1 cup water
- Salt and freshly ground black pepper
- 1 tablespoon butter
- For the Duck Breast:
- 2 Magret duck breast halves, 12 to 16 ounces each
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- Rosemary sprigs, for garnish
DirectionsFor the Brandied Cherry Reduction:
Set a 10-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, about 30 seconds, add the shallots, garlic and cherries. Cook the shallots, garlic and cherries until the garlic is fragrant and the shallots begin to caramelize, about 1 minute. Deglaze the pan with the brandy and tilt the pan toward the flame to flambee. Cook until the fire goes out, about 1 minute. Add the vinegar to the pan and continue to cook until it is almost completely reduced, about 2 minutes. Add the stock and chopped rosemary. Bring the sauce to a boil, reduce heat to a simmer, and cook for 15 minutes, or until the sauce is thick enough to coat the back of a spoon. Remove from the heat, swirl the cold butter into the sauce and season with salt and pepper, to taste.
For the Creamy Garlic Mashed Potatoes:
In a medium saucepan, melt the butter over medium-low heat. Add the garlic and cook, turning occasionally, until the garlic caramelizes, 6 to 7 minutes. Remove from the heat. When the garlic is cool enough to handle, chop and return to the pan. Add the cream and warm over medium heat.
Meanwhile, in a medium saucepan, combine the potatoes, 1 teaspoon of salt, and enough water to cover by 1-inch. Bring to a boil and cook until just fork tender, about 12 minutes. Remove from the heat and drain. Return to the pan and cook for 1 minute, mashing with a heavy whisk, over medium heat. Add the hot garlic-cream mixture, and mash until smooth. Season with the remaining 1/4 teaspoon of salt and the white pepper, mixing well. Cover to keep warm until ready to serve.
For the Haricots Verts:
Place the haricots verts in a 10-inch saute pan and cover with 1 cup of water. Season with salt and pepper and place the butter in the pan. Bring to a boil over high heat. Cook until crisp-tender, 6 to 7 minutes.
For the Duck Breast:
Preheat the oven to 400 degrees F.
Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a cross hatch pattern. Heat a 12-inch saute pan over medium-low heat. Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet. Cook the breast until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes. Pour off the fat from the pan and reserve 2 tablespoons of it on the side. Turn the breast over, and place in the hot oven for 10 minutes. Remove from the oven, allow to rest for 3 minutes, then slice each breast into 12 slices. Serve while hot.
Place a mound of mashed potatoes in the center of 4 warmed entree plates, place 6 slices of the duck breast fanned-out like shingles on 1 side of the potatoes and the haricots verts on the other. Divide the sauce among the 4 plates and garnish with a rosemary sprig.
Recipe courtesy Emeril Lagasse, 2007