French style duck magret.
Know how to cook duck breast with forest mushroom sauce.
Roasted duck breast or magret is my favorite French dish. It is quite simple to cook – you don’t need to be a skilled French chef to cook it yourself at home. I like duck breast with forest mushroom sauce and fried in duck grease potatoes.
Duck breast as it is cooked today was first cooked by the Chef André Daguin, the head chef at the Hôtel de France in Auch, France, in the early 1960s. Duck breast is usually consumed medium rare. Overcooked fillets become dry and don’t taste that good.
You will only need 4 ingredients.
For 2 persons:
– One duck breast
– 3 potatoes
– Dried mushrooms (30g) or fresh
– 200 ml of cooking cream (18%)
Let’s start from the sauce. Soak the mushrooms in cold water for half an hour to an hour. Add water so that it barely covers the mushrooms. After this time, rinse mushrooms with a cold water, add again clean water and boil it for 10 minutes.
Select some mushrooms and cut them into pieces with scissors.
Remove the rest of the mushrooms from the heat and grind the mushrooms with water with a blender.
Return the mushroom mix to the saucepan, add cream and selected chopped mushrooms, add salt and pepper to taste, cook for another 3 minutes and set aside to rest.
Clean the potatoes and cut them into thin circles.
Cut lightly the duck fillet skin into squares, as in the picture.
Heat duck fillet on grease side on low heat for 5-7 minutes. Don´t fry, but just let grease out.
Turn the fillet over and heat in grease for another 3 minutes.
Place the magret fat-side down in the oven dish and place it in a very well preheated to 200 degrees oven (in the middle). Bake exactly 7 minutes. If you want a more baked breast, leave it for another 2-3 minutes. You can easily overcook it, and the meat will no longer be in the right condition.
While the meat is cooking, fry the potatoes in duck fat on medium heat. You can add a little bit of sunflower oil to barely cover the potatoes. Add salt to taste. Flip potatoes when one side got brown color. Literally, 5-7 minutes, and the potatoes are ready.
Take out the potatoes, strain oil from them. Cut the meat into slices. Don’t forget to add the sauce. Serve and consume immediately while hot.