Magret de canard de Noël et ses Pommes de Terre au Foie gras

duck breast

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner, while pork is more affordable and still flavorful.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice offers a similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Score the skin of the duck breast in a diamond pattern without cutting into the meat.

Season the duck breast generously with salt and black pepper on both sides.

Place the duck breast skin-side down in a cold skillet over medium heat.

Render the fat slowly for about 6-8 minutes until the skin is golden and crispy.

Flip the duck breast and cook for an additional 4-6 minutes until medium-rare, or to desired doneness.

Remove the duck breast from the skillet and let it rest for 5-10 minutes.

In the same skillet, discard excess fat, leaving about 1 tablespoon.

Add minced shallots and sauté until translucent, about 2-3 minutes.

Deglaze the pan with red wine and orange juice, scraping up any browned bits.

Add honey, thyme, bay leaves, cinnamon, and star anise; simmer until reduced by half.

Stir in chicken stock and simmer for another 5 minutes to thicken the sauce.

Strain the sauce to remove solids and return to the skillet.

Whisk in butter until melted and the sauce is glossy.

Slice the duck breast against the grain and arrange on a plate.

Drizzle the sauce over the sliced duck and garnish with fresh parsley.

Cooking Techniques

Spice Level:

Allergens