Duck Magrets With Endives and Cranberry Sauce

gei's Note:

French gourmet made easy and quick! It takes 30-40 minutes only! Duck meat should not be overcooked and should be slightly pink when done.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 duck breasts (preferably magrets)
• 45 ml duck fat (reserved during cooking)
• 15 ml sugar
• 6 medium endives , julienned
• to taste salt and pepper
• 250 ml demi-glace
• 60 ml dried cranberries
• 5 ml chopped garlic
• 60 ml cream (optional)

Directions:

1. Preheat oven to 180°C (350°F).
2. Score duck skin in a diamond pattern.
3. In a skillet over medium heat, cook fillets skin-side down about 6-7 minutes, pouring off fat as it melts. Reserve fat.
4. Turn and cook 4 more minutes.
5. Roast skin-side up 10-15 minutes for medium doneness. Remove to a platter and let stand about 10 minutes, allowing the juices to settle for moist, tender meat.
6. Meanwhile, heat reserved fat, add sugar and sauté endives for a few minutes.
7. Salt and pepper. Keep warm. Set aside.
8. In the same skillet, pour demi-glace, add cranberries and garlic and simmer for a few minutes.
9. Season to taste.
10. Slice magrets. Lay slices on a bed of endives. Spoon cranberry sauce over and around.
11. Serve.
12. For a smooth, rich sauce, add cream just before serving.