- prep time 1 min
- total time 1 min
- serves 0
3 Tbsp unsalted butter (45 ml)
3 Tbsp all-purpose flour (45 ml)
3 cup beef broth (750 ml)Rich Cranberry Sauce
¼ cup dried cranberries (65 ml)
2 Tbsp cognac (30 ml)
4 Tbsp unsalted butter, chilled (60 ml)
1 Tbsp finely chopped shallot (15 ml)
1 small clove garlic, peeled and finely chopped
2 Tbsp balsamic vinegar (30 ml)
1 ½ cup Beef Sauce (375 ml)
2 Tbsp finely chopped Italian parsley (30 ml)
4 1 lb(s) Magret of Muscovy Duck (1.8 kg)
1. In a heavy saucepan melt the butter over medium-high heat. Add the flour and cook for several minutes, stirring constantly. Remove the mixture from the heat and let cool several minutes.
2. Heat the beef broth in a saucepan over high heat.
3. Over medium-high heat, return the flour and butter mixture to the heat. Slowly add the beef stock, whisking constantly. When all the stock has been added, reduce the heat to medium and simmer the sauce for 45 minutes or until it has reduced by half. It may be necessary to skim any impurities from the surface while simmering.
4. This sauce can be made well in advance and either refrigerated or frozen until ready to use.Rich Cranberry Sauce
1. In a small bowl combine the cranberries and cognac and set aside.
2. In a small saucepan melt 2 tbsp of butter over medium-high heat. When hot, add the shallot and garlic and cook, stirring constantly, until the shallot is soft but not brown.
3. Following good safety precautions, add the cranberries and cognac and flambé to burn off the alcohol.
4. Add the balsamic vinegar to the pan and continue to reduce the liquid until it forms a glaze.
5. Add the beef sauce, reduce the heat to a simmer and cook for 15 minutes to blend the flavours.
6. Season and just prior to serving add the parsley.
7. Slash the fat cap on the duck breasts to speed up the process of rendering.
8. Heat a heavy cast-iron sauté pan over medium-high heat. When very hot, season the duck breasts and add them to the pan, skin side down. Reduce the heat slightly and cook on the skin until it is crisp and golden and almost all the fat has been rendered.
9. When the duck fat is crisp, turn the breast over and continue to cook for several minutes with the skin side up.
10. Remove the duck breast from the pan and let rest in a warm place, loosely covered, for 5 minutes prior to slicing.
11. Slice the duck breast, lengthwise, into thin slices – if the duck breast is cut straight across the width of the breast it will be much tougher to eat.
12. Ladle a small pool of the Rich Cranberry Sauce in the centre of a warm plate, lay some thin slices of medium-rare duck breast over the sauce and serve.
13. All game birds should be served medium-rare for best eating quality.