This simple recipe for curing and drying the breast meat produces a ham remarkably similar to a good prosciutto. The fat will have melted out so remove it from the frying pan.
Score fat on a diagonal making 12 slices through the fat only.
Magret de canard recipe. Magret de canard aux raisins flambé au whisky step by step. Puis baisser le feu. Puréed potatoes Pommes purée.
Salt and Pepper both sides. Preheat the oven to 200 C thermostat 67. Score the duck fat with a sharp knife.
Put the duck in a cold frying pan skin down and turn on the heat medium heat. Ajouter les raisins au magret. You dont want to mash the potatoes just press them.
Duck breast is called magret de canard magret because it is relatively speaking the lean magre part of the duck. You need of Compoté de poivron ou ketchup. Clean the mushrooms cut them into pieces peel and slice the shallot and cook everything in 10 g of butter salt.
Always check the publication for a full list of ingredients. Put potatoes in a small cake mold and press gently with a potato masher or a large spoon so the potatoes take a good shape. Duck is a wonderful and versatile meat.
Chop them in a food processor with 2 tablespoons of chervil and pepper. Place in a cold skillet fat side down. Its of Sel et poivre.
Couper loignon et faites le dorer dans le gras du magret. Place in the oven for 5-8 minutes. Éplucher et épépiner les grains de raisin.
Turn the magret de canard. The orange sauce is made with freshly squeezed orange juice white wine duck stock or chicken stock caramelized sugar Grand Marnier orange zest and vinegar and has a great depth of flavor with all five flavor components. Once the frying pan gets hots and skin begins to sizzle cook the duck for 8 minutes.
By 20-25 minutes they should be cooked. Dans une casserole cuire le magret côté peau dabord à feu fort pour laisser le gras sortir. Dry magret with paper towels.
Wheres the full recipe – why can I only see the ingredients.