Best 2 Magret Of Duck With Fig And Shallot Compote Recipes

**Indulge in a Culinary Symphony: Magret of Duck with Fig and Shallot Compote, Accompanied by a Trio of Tantalizing Sauces**

Prepare to embark on a gastronomic adventure with our exquisite Magret of Duck with Fig and Shallot Compote, a dish that elevates taste buds to new heights. The succulent duck breast, cooked to perfection, pairs harmoniously with the sweet and tangy compote, creating a symphony of flavors that will leave you craving more. This culinary masterpiece is further enhanced by a trio of delectable sauces: a classic red wine sauce, a rich and creamy fig sauce, and a zesty orange sauce. Each sauce adds its own unique dimension to the dish, allowing you to customize your dining experience and tantalize your taste buds with every bite. Whether you're hosting a special occasion dinner or simply seeking a memorable meal, this Magret of Duck with Fig and Shallot Compote is guaranteed to impress.

Here are our top 2 tried and tested recipes!

MAGRET DUCK BREAST

Magret Duck Breast image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 whole magret duck breast, trimmed of 90 percent of the fat
1 tablespoon garam masala
2 teaspoons five-spice powder
2 tablespoons salt
1 bunch red seedless grapes, removed from stems
2 cups zinfandel red wine
2 cups demi-glace
Salt and freshly ground black pepper
1 pound all-purpose flour
11/2 teaspoons salt
1 teaspoon white pepper
1 teaspoon ground nutmeg
7 eggs
2 egg yolks
1/3 cup milk
3 tablespoons melted butter, plus more for sauteing

Steps:

For the duck:
Score the top of the duck breast in a criss-cross pattern. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides.
Heat a saute pan on high heat. Char the grapes until they almost split open, about 2 to 3 minutes. Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes. Add the demi-glace. Season with salt and pepper and set aside.
In a large saute pan over medium high heat, cook the duck, fat side down, with no oil, until golden brown, about 5 minutes. Turn the breast over and brown again, about 5 minutes. The duck should be served rare to medium rare, but if you desire more cooking, bake it in a 350 degree F oven until desired doneness, for medium about 15 minutes.
Remove from heat and let rest for 5 minutes before slicing on the bias. Spoon sauce over the duck prior to service.
For the Spaetzle:
In an electric mixer, add the flour, salt, pepper and nutmeg. On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks. Add the milk and the melted butter. Let the mixture relax for at least a half an hour.
Over boiling water, squeeze the batter through a spaetzle press, once it floats, spoon it out into a cold water bath to stop the cooking process. When ready to serve, saute in butter and season with more salt and pepper, if needed.

DUCK BREAST WITH FRESH FIGS

Duck Breast With Fresh Figs image

Provided by Florence Fabricant

Categories dinner, roasts, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 teaspoons five-spice powder
Freshly ground black pepper
2 tablespoons soy sauce
2 duck breasts (magret)
12 to 15 fresh black figs
2 tablespoons unsalted butter
2 shallots, minced
1 teaspoon fresh thyme leaves
1 cup dry red wine
1 tablespoon duck or veal stock
Salt

Steps:

Combine five-spice powder and 1 teaspoon pepper in a bowl. Stir in soy sauce. Score fat on duck in crisscross. Rub duck on both sides with marinade. Set aside 2 hours.
Heat a grill to very hot. Heat the oven to 200 degrees. Sear duck on fat side about a minute, until dark brown (flare-ups are normal). Turn and sear on flesh side about 1 1/2 minutes, until browned. Or sear duck over high heat in a cast-iron skillet. Place duck in a baking dish in oven.
Dust figs with pepper; sear on grill 3 to 5 minutes, until starting to sizzle. Remove from grill and halve. Or sear figs in a skillet.
Melt 1 tablespoon butter in a skillet, add shallots and cook until soft. Stir in thyme and half the wine. Cook until wine just films pan. Stir in stock. Add figs and remaining wine; cook until wine is reduced by a third. Stir in remaining butter. Season with salt and pepper. Remove from heat.
When duck has baked for 45 minutes, serve it, or reduce heat to 150 degrees and keep in oven up to 30 minutes longer. To serve, slice duck on the bias. Reheat sauce and spoon over duck.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 564 milligrams, Sugar 21 grams, TransFat 0 grams

Tips:

To ensure the duck is cooked evenly, score the skin and fat layer before searing.
Use a heavy-bottomed skillet or roasting pan to prevent the duck from sticking.
Allow the duck to rest for 10-15 minutes before slicing to allow the juices to redistribute.
For a crispy skin, roast the duck on a wire rack placed over a baking sheet.
To make the fig and shallot compote, use ripe, fresh figs. If fresh figs are unavailable, dried figs can be used.
Adjust the amount of sugar in the compote to taste. If you prefer a sweeter compote, add more sugar.
Serve the duck with the fig and shallot compote, roasted vegetables, and a glass of red wine.

Conclusion:

Magret of duck with fig and shallot compote is a delicious and elegant dish that is perfect for a special occasion. The duck is cooked to perfection and the compote is a perfect complement to the rich flavor of the duck. This dish is sure to impress your guests.