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Ingredients
- 2 duck breasts, about 400 g (13 oz) each
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- 30 ml (2 tbsp) brown sugar
- 15 ml (1 tbsp) sugar
- 15 ml (1 tbsp) distilled vinegar
- 300 ml (1 1/4 cups) veal stock
- 30 ml (2 tbsp) Port
- 120 ml (1/2 cup) dried figs, blanched for 2 minutes in boiling water and cut into pieces
- 15 ml (1 tbsp) cornstarch
- 15 ml (1 tbsp) water
Preparation
- With the tip of a knife, cut diamond shapes into the duck skin without touching the meat. Season with salt and pepper.
- In a frying pan, heat the oil and butter over medium-high heat.
- Sear the magrets, first on the skin side and then on the meat side, for 2 to 3 minutes on each side. Set aside.
- Preheat the oven to 190°C (375°F).
- In a saucepan, heat the sugar and vinegar over medium heat, without mixing, until the syrup turns amber.
- Add the veal stock, Port and figs.
- Simmer for about 15 minutes.
- Dissolve the cornstarch in a bit of lukewarm water.
- Gradually whisk the dissolved cornstarch into the sauce until it thickens and desired consistency is reached.
- Season with salt and pepper.
- Keep the sauce warm.
- Coat the skin of each magret with 15 ml (1 tbsp) brown sugar.
- Rub the brown sugar into the cuts.
- Place in the oven, skin side up, for about 13 minutes for rare doneness.
- Cover the magrets with aluminum foil and set aside for 5 minutes.
- Slice and top with sauce.
- Serve with mashed potatoes and a bunch of grilled asparagus.
