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

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

Show: Emeril Live

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on February 01, 2013

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    Followed the recipe almost to the letter. The response from my family were amazing. I will be making this again!

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  • on December 29, 2012

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    Everything about this recipe was WOW! It was our first time making duck, and everything came out perfectly. So incredibly delicious. We will definitely make it again.

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  • on December 21, 2012

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    This will be the fourth year I will make the duck, cherry sauce and potatoes for Christmas. My family believes it is our tradition! I bake a whole duck since can't find duck breasts. It turns out perfect!

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  • on November 26, 2012

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    I have made this time and time again! Rave reviews every time that I make it. By all means, saute those fingerlings in the duck fat...it's a must. It is SO simple...basically meat, potato, and green beans but the sauce brings it all together. Don't substitute the cherries for cranberries. They are not the same and the cherries are perfect in the balsamic CHERRY sauce. I always look to Emeril for my no fail recipes.

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  • on November 05, 2012

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    Fantastic! Relatively easy to make. I will definitely make this again. As the previous reviewer stated, this is a great recipe for entertaining.

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  • on February 06, 2012

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

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  • on January 02, 2012

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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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  • on December 14, 2011

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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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  • on September 13, 2009

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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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  • on July 11, 2009

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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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