Crispy Duck Magret with Blueberry Port Reduction
Indulge in the rich flavors of crispy duck magret complemented by a luscious blueberry port reduction. This elegant dish brings together the succulent, tender meat of the duck breast and a vibrant sauce made from fresh blueberries and port wine, creating a delightful balance of sweet and savory. Perfect for a romantic dinner or special occasion, this recipe is sure to impress your guests. Served alongside sautéed baby spinach and crispy rösti-style potatoes, it's a true gourmet experience at home. With its refined flavors and inviting presentation, this dish will make any meal feel like a celebration.
2
Servings
N/A
Calories
18
Ingredients
Ingredients
Duck Breasts
2 (Large, preferably magret.)
Garlic Clove
1 (Bruised.)
Thyme Leaves
1 tablespoon (Fresh.)
Orange Zest
1/2 (Freshly grated.)
Port Wine
1 cup (Good quality.)
Red Currant Jelly
1 tablespoon (To taste.)
Blueberries
150 g (Fresh.)
Dijon Mustard
1 1/2 teaspoons (To taste.)
Cornflour
1/2 teaspoon (For thickening.)
Olive Oil
1 tablespoon (For sautéing.)
Red Onion
1 (Finely chopped.)
Garlic Clove
1 (Crushed.)
Butter
30 g (For sautéing.)
Baby Spinach Leaves
300 g (Fresh.)
Medium Potatoes
2 (Coarsely grated.)
Onion
1 (Finely chopped.)
Garlic Clove
1 (Crushed.)
Butter
25-30 g (For cooking.)
Instructions
1
Prepare the Duck Breast: In a shallow dish, combine the duck breasts, bruised garlic, orange zest, and thyme. Cover and marinate in the refrigerator for 2-3 hours to allow the flavors to meld beautifully.
2
Cooking the Duck: Heat a skillet over medium-high heat. Place the duck breasts skin-side down in the skillet, cooking for 8-10 minutes until the skin is crispy and golden brown. Drain excess fat as needed to prevent splattering. Transfer the duck to an oven-proof dish on a wire rack and cook it in a preheated oven at 180°C (350°F) for 20-25 minutes, or until it's pink in the center. For extra crispiness, switch to grilling for the last few minutes.
3
Prepare the Blueberry Port Reduction: In a saucepan, combine the port wine, half of the blueberries, and redcurrant jelly. Bring to a medium-high heat and simmer for 8-10 minutes, reducing until the sauce is slightly thickened. In a small bowl, mix cornflour with water to create a slurry, then add to the sauce to thicken further. Stir in Dijon mustard until well dissolved, and remove from heat. Gently fold in the remaining blueberries and reserve until ready to serve.
4
Sautéed Spinach: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and crushed garlic, cooking until the onion is translucent. Melt the butter and add the baby spinach, cooking until wilted and tender. Season with salt and pepper to taste.
5
Crispy Rösti-Style Potatoes: In a separate pan, melt butter over medium heat. Add the finely chopped onion and crushed garlic, sautéing until softened. Squeeze excess moisture from the coarsely grated potatoes using an absorbent cloth, then add to the pan. Cook until the mixture becomes sticky. Using egg rings or simply shaping by hand, form the potato mixture into patties and cook until browned and crisp on both sides. Alternatively, for a quicker method, stir-fry the grated potatoes until crispy but less visually appealing.
6
Plating: To plate, drizzle some blueberry port reduction onto each plate. Slice the duck breast and lay it atop the sauce. Serve the sautéed spinach and crispy rösti on the side, garnishing as desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is two large duck breasts, preferably magret style.
How many servings does this duck recipe provide?
This recipe is designed to serve 2 people.
How long should the duck be marinated?
The duck should be marinated in the refrigerator for 2 to 3 hours.
What ingredients are used to marinate the duck?
The duck is marinated with bruised garlic, orange zest, and fresh thyme leaves.
What is the best way to get crispy duck skin?
Start by cooking the duck skin-side down in a skillet over medium-high heat for 8-10 minutes, draining excess fat as needed.
What is the oven temperature for roasting the duck?
The oven should be preheated to 180°C (350°F).
How long does the duck need to cook in the oven?
The duck should cook for 20-25 minutes until it is pink in the center.
What are the main components of the reduction sauce?
The sauce is made from port wine, fresh blueberries, redcurrant jelly, and Dijon mustard.
How do you thicken the blueberry port reduction?
The sauce is thickened using a slurry made from cornflour mixed with water.
When should the fresh blueberries be added to the sauce?
Half of the blueberries are simmered with the wine, and the remaining half are folded in at the end.
What side dishes are recommended for this meal?
The recipe suggests serving the duck with sautéed baby spinach and crispy rösti-style potatoes.
How is the sautéed spinach prepared?
It is cooked in olive oil and butter with finely chopped red onion and crushed garlic until wilted.
What is the secret to a good rösti potato?
You must squeeze the excess moisture from the coarsely grated potatoes using an absorbent cloth before cooking.
How do you form the potato röstis?
You can use egg rings or simply shape the potato and onion mixture into patties by hand.
Can the röstis be prepared more quickly?
Yes, you can stir-fry the grated potatoes until crispy if you don't mind a less formal visual presentation.
What type of mustard is used in the sauce?
Dijon mustard is used to add a tangy depth to the reduction.
How do you plate the final dish?
Drizzle the sauce onto the plate, slice the duck and lay it over the sauce, then place the spinach and röstis on the side.
What kind of wine is best for the reduction?
A good quality port wine is recommended for the best flavor results.
How much spinach is needed for two people?
The recipe calls for 300 grams of fresh baby spinach leaves.
What is 'bruised' garlic?
Bruised garlic is a clove that has been lightly crushed to release its oils without being fully chopped or minced.
Is there a specific potato type recommended for the röstis?
The recipe specifies two medium potatoes that are coarsely grated.
How long do you simmer the port wine and blueberries?
They should be simmered for 8-10 minutes until the sauce is slightly thickened.
What is used to season the spinach?
The spinach is seasoned with salt and pepper to taste after being sautéed with garlic and onions.
Can I use frozen blueberries for the sauce?
While fresh are listed, frozen could work, but fresh blueberries are preferred for the texture of the folded-in berries.
What fats are used to cook the röstis?
The röstis are cooked in approximately 25-30 grams of butter.
Does the recipe use orange juice?
No, it specifically uses freshly grated orange zest for the marinade.
Is the duck cooked entirely in the skillet?
No, it is seared in a skillet first and then finished in the oven on a wire rack.
What is the purpose of redcurrant jelly in this recipe?
Redcurrant jelly adds a sweet, tart element to the port reduction.
What onion varieties are used?
A red onion is used for the spinach, and a standard onion is used for the potato röstis.
How can I make the duck skin even crispier at the end?
You can switch the oven to the grill setting for the last few minutes of cooking.