MAGRET DE CANARD WITH COLONEL HAWKER SAUCE
Colonel Hawker is said to have been Wellington's fowling officer. His recipe was given to me by my friend, the late Angus Cameron.
Provided by Jason Epstein
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Score the duck by drawing a sharp knife at a slant diagonally through the skin and fat in rows 1/4 inch apart without penetrating the flesh. Do the same in the opposite direction. Salt the breasts on both sides.
- Heat a large cast-iron skillet over medium-high heat until hot. Place duck breasts skin side down and reduce heat to low to render the fat without overcooking the meat, which should be served pink. Cook slowly until the layer of fat all but disappears, about 30 minutes. Increase heat to medium-high, turn breasts over and sear until browned, about 1 minute. Let duck sit for 10 minutes to reabsorb its juices. Remove breasts and cover loosely. Save fat for another purpose.
- Combine stock, sauces, lemon juice, shallot, cloves, mace and cayenne. Heat to boiling; then simmer 10 minutes. Strain and discard solids. Return sauce to the cleaned pan, add port and reduce to about 1 cup. Adjust seasonings. (If desired, thicken sauce slightly with roux, as in previous recipe.)
- To serve, thinly slice breasts lengthwise and accompany with the sauce.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams
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Donna Bradford
[email protected]This was one of the best duck dishes I've ever had. The meat was cooked to perfection and the sauce was incredible. I highly recommend this recipe.
Destiney Luna
[email protected]Not bad, but not great. The duck was a bit dry and the sauce was lacking in flavor.
William Rota
[email protected]This dish is a winner! The duck was juicy and flavorful, and the sauce was the perfect complement. Will definitely be making this again.
Andrews Odum
[email protected]The magret de canard was a bit overcooked, but the Colonel Hawker sauce was excellent.
Desiree Dulin
[email protected]I've made this dish several times and it always comes out perfectly. The duck is always cooked to perfection and the Colonel Hawker sauce is delicious. I highly recommend this recipe.
Anthea Jamal
[email protected]This dish was a disappointment. The duck was tough and the sauce was bland.
Adeo Mpalanzi
[email protected]The magret de canard was cooked perfectly, but the Colonel Hawker sauce was a bit too spicy for my taste.
Ann Marie Weber
[email protected]This was one of the best duck dishes I've ever had. The meat was cooked to perfection and the sauce was incredible. I highly recommend this recipe.
balloonTD900
[email protected]Not bad, but not great. The duck was a bit dry and the sauce was lacking in flavor.
Yahya Abdullah
[email protected]This dish is a winner! The duck was juicy and flavorful, and the sauce was the perfect complement. Will definitely be making this again.
Mohamed Arshad
[email protected]The magret de canard was a bit overcooked for my liking, but the Colonel Hawker sauce was excellent.
Jaziah Ferguson
[email protected]Amazing dish! The duck was cooked perfectly and the sauce was divine. Highly recommend!
lethabo khoza
[email protected]The magret de canard was cooked beautifully, but the Colonel Hawker sauce was a bit too sweet for my taste.
Brian Shures
[email protected]This was my first time making magret de canard, and it turned out perfectly! The duck was cooked to perfection and the Colonel Hawker sauce was delicious. I will definitely be making this dish again.