Seared Magret Duck Breast with Creamy Garlic Mashed Potatoes, Haricots Verts and Brandied Cherry Reduction Sauce

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This, like some of the other reviewers, was my first time cooking duck.Simply put, this recipe is amazingly delicious, fun and rather easy to make.I prepped everything and measured everything out before I started cooking anything which made it much easier once I started running out of burners on the stove to get things cooked and out of the way.I couldn't find brandied cherries so I made my own with some brandy, cherries, brown and granulated sugars, cinnamon, allspice and a little water.You could probably cut the cook time down significantly if you have more than one good pan, but it took me about 45 minutes because I only had one stainless steel pan and an electric range.That being said if you cook the reduction in that pan then transfer to a nonstick after adding the stock you can reuse the pan for the duck.Would definitely recommend to anyone, and as my wife who has never had duck before said, "this is the right way to be introduced to something new."

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I thought it was outstanding. As others have said....."I'll make this for my friends"...That is making a statment. ENJOY!!

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To Paula in CA, a suggestion for peeling pearl onions is to blanch them for a few minutes and the peel will come right off. Also, they sell frozed peeled pearl onions now if time is a factor. They also taste fine. I hope this helps.

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Great duck and sauce! Was nervous making duck breast for the first time, but it turned out perfectly. Careful when you light the brandy; it ignited much more quickly than I anticipated.

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This was our Christmas dinner today. The family gave it an A. I didn't have any brandied fruit, but I macerated dried cranberries for 48 hours, and that worked well. We have sweet potato souffle instead of the garlic mashed potatoes, per family tradition. I worried that would be too rich but it went together nicely. I'd never cooked duck breasts before. I cooked the duck breasts on the stovetop much longer than called for and still fat remained at the end, but that was my only complaint. Flavor was good, family was happy, and I'll try it again!

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Elizabeth Withers was on Emeril today and she blew me away!...Her CD is, "Simple Things". I have never heard of this gal before.

She's as good as Glady's Knight and the Pips. The musicians playing with her were top notch.

I haven't bought any cd's for 10 years, until recently this month...they were, Michael Buble, Susan Boyle (her story is so great and Lady Gaga.

I will buy this cd today....just wonderful Elizabeth and her band!
BIG APPLAUSE FOR SOME REAL TALENT IN A VAST SEA OF MEDIOCRITY AND NO TALENT IN TODAY'S MUSIC INDUSTRY.

Thanks, Emeril!

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If you want to wow your guests, this is the recipe. It is so simple, yet so delicious and rewarding.

I did not use brandied cherries, but instead macerated chopped dried cherries in the brandy called for in the recipe. Delicious! This is a keeper.

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I am big duck lover. And I usually order in restaurants and I had baked a bird in the overn once before. This time, I was determined the crack the duck mystery and thanks to this recipe, I succeeded! Any recipe of Emeril's is good, and so I felt comfortable and confident experimenting with this one. I replaced the cherries with cranberries (I brandied them myself as I live in Europe and could not find brandied cherries anywhere. I also thought that the duck deserved more than mashed potatoes, so I concoctted my own recipe with rosemary (left over from recipe and baked small potatoes in oven. I also used another Emeril recipe to accompany the dish: pearl onions caramelized in apple cider and apple vinegar (super easy, but it takes at least an hour to peel 2 pounds of little onions, so watch the timing!. All those flavors with the simple duck - it was a hit. Only glitch is that you need to time well, as the duck needs to be done and eaten just when it is cooked, so nothing can be prepared ahead of time. So plan ahead. I will make this recipe again! Oh and buy the best duck breast/magret you can afford - it is the crown jewel of the meal and it needs to be good! WOW. This recipe is a keeper!

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Easy, tasty and boy did it impress my guests. Thanks Emeril!