Seared Magret Duck Breasts with Duck Fat, Pan-Roasted Fingerling Potatoes, Haricots Verts and a Balsamic Cherry Reduction

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Amazing! Will definitely make this dish again- perfect for entertaining.

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My husband and I just prepared this for our 2nd anniversary dinner. This dinner was absolutely amazing and we'll cook it again. Thanks, Emeril.

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This is the perfect way to cook magret duck breasts. I have done them before on medium high with great splattering. To cook them on medium low for ten minutes was just right. Perfect browning and carmelization of the skin. Then, I put them in convection oven for fifteen minutes at 350. We just used one magret breast for two people. The cherry reduction is very tasty; if you do not have the time Bonne Maman Blueberry preserves heated in microwave for 15 seconds is quick, easy, and delicious with the duck. The duck fat is also great with the potatoes and you can then use it in the morning for hashbrowns. Big sigh for the calories, but the taste is worth it.

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This is a wonderful method of cooing duck! My butcher shop didn't have magret duck, so I used what was available - smaller, Muscovy duck (I think which is more common. Also, I didn't have cherries and sage so I used dried cranberries and rosemary instead and the sauce was fabulous! My husband wanted to know why I hadn't prepared this dish before, he enjoyed it so much. One note - given the quantity, I halved the sauce recipe and this was perfect for us - two full breasts (meaning 4 halves, total weight of about 1.25lb - covered the meat without completely obscuring and plenty left over. The beans are basic and results will depend on your quality. The use of the duck fat for the potatoes made for a nice and cohesive meal. If you can get all your veggies washed & prepped beforehand, it's easy enough to fire everything together and be on the table in less than 30 minutes.

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We cooked the duck on the grill in an iron skillet to minimize the mess on the stove, but we ended up with plenty of splatter from the other components anyway. Oh well, everything was delicious. The sauce was a bit thin. Not sure if we should have reduced it more. A beurre manie instead of just butter would probably have done the trick.

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The first time I tried this recipe was at the Capital Hotel in Little Rock, AR, and it was cooked by Emeril's students. It was possibly one of the best dishes I've ever eaten. As one of the reviewers mentioned earlier, if you don't like this dish, then you must have cooked it wrong. I like to serve this dish with the cherry reduction sauce, rice cake patties, grilled frisee, and the haricot verts mentioned here, or some sweetened yellow beets. Thank you, Emeril, for such a wonderful and delicious recipe!!

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I usually sear my duck, fat side down, on medium high heat and then finish it in the oven at 400 degrees. I did the same here and served it medium rare with the reduction. Excellent. I didn't try the rest of the dish, but the duck and reduction sauce are winners.

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I loved the duck with the balsamic cherry reduction. It's got the most wonderful flavor. It took me a few times to get the reduction just right. I served this recently with rosemary smashed potatoes and roasted zucchini. It was absolutely a hit!

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My butcher didn't have any magrets (breasts from the ducks used for foie gras, so I used fresh muscovy breasts instead and they worked just as well. The balsamic cherry reduction was the best sauce for duck I've ever had. This was one great Christmas dinner.

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I had always thought Emeiril's recipes were pretentious and overly-complicated. This recipe proved me wrong. My wife is not a fan of duck and loved this recipe. Used dried cranberries instead of cherries and small, white potatoes instead of fingerlings. Absolutely excellent! If you like duck, and and do not like this recipe, you made it wrong.