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Gourmet Recipie, Magret de Canard a l’Aquitaine and Barking Owl Shiraz Viognier 2010

Gourmet Recipe, Magret de Canard a l’Aquitaine and Barking Owl Shiraz Viognier 2010

Gourmet Recipe, Magret de Canard a l’Aquitaine and Barking Owl Shiraz Viognier 2010

Ingredients (serves two):

Magret-3

1 x large duck breast (magret)

3 packs of sucre vanille

1/2 cup balsamic vinegar, plus 2 tbsp
2 onions

6 tbsp butter
Salt and pepper
3 apples, cored and cut into 8 pieces each
1/2 tsp cinnamon
3 tbsp sugar

Method:

Score the breast on both sides in a diamond pattern, sprinkle with 1 package of sucre vanille,  2 tablespoons of balsamic vinegar and refrigerate for 1-2 hours. In a sauce pan, boil 1/2 cup of balsamic vinegar with 1 package of sucre vanille and 1/2 tsp of black pepper until the liquid is reduced by half.  Set aside. Saute the onions in 3 tablespoons of butter, salt and pepper on a low flame for about 15 minutes.  Set aside. Sprinkle the sugar, cinnamon and remaining package of sucre vanille on the apples and brown in 3 tablespoons of butter.  Set aside. Sear the magret de canard on the fat side first for 5 minutes, remove the accumulated fat, turn and cook on the other side for 8 minutes.    Reheat the vinegar reduction, the apples and onions, slice the magret and serve.

Barking Owl Shiraz Viognier 2010 . available on www.bradswine.com

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