Magret Duck Breast

Total Time:
1 hr 15 min
45 min
30 min

4 servings

  • Duck:
  • 1 whole magret duck breast, trimmed of 90 percent of the fat
  • 1 tablespoon garam masala
  • 2 teaspoons five-spice powder
  • 2 tablespoons salt
  • 1 bunch red seedless grapes, removed from stems
  • 2 cups zinfandel red wine
  • 2 cups demi-glace
  • Salt and freshly ground black pepper
  • Spaetzle:
  • 1 pound all-purpose flour
  • 11/2 teaspoons salt
  • 1 teaspoon white pepper
  • 1 teaspoon ground nutmeg
  • 7 eggs
  • 2 egg yolks
  • 1/3 cup milk
  • 3 tablespoons melted butter, plus more for sauteing
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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