{"id":62012,"date":"2021-12-03T10:16:32","date_gmt":"2021-12-03T15:16:32","guid":{"rendered":"https:\/\/www.oeno.ca\/non-classifiee\/magret-de-canard-sauce-aux-petits-fruits-legumes-a-lerable\/"},"modified":"2023-11-28T11:46:23","modified_gmt":"2023-11-28T16:46:23","slug":"magret-de-canard-sauce-aux-petits-fruits-legumes-a-lerable","status":"publish","type":"post","link":"https:\/\/www.oeno.ca\/en\/accords-mets-et-vins-en\/magret-de-canard-sauce-aux-petits-fruits-legumes-a-lerable\/","title":{"rendered":"DUCK BREAST WITH BERRY SAUCE & MAPLE VEGETABLES"},"content":{"rendered":"

Recipe by : Le Fit Cook<\/a><\/strong><\/span>
\nWine pairing : Laguna de la Nava Reserva 2016<\/strong><\/span><\/a>
\nOutput: 2 portions
\nPreparation time : 35 min
\nCooking time : 35 min<\/p>\n

Ingredients<\/h2>\n

Duck and vegetables<\/span><\/span>\u00a0<\/span><\/h4>\n
    \n
  • 350 g duck breast (or 1 large duck breast)<\/span>\u00a0<\/span><\/li>\n
  • 4 carrots, halved lengthwise<\/span>\u00a0<\/span><\/li>\n
  • 4 parsnips, halved lengthwise<\/span>\u00a0<\/span><\/li>\n
  • 2 tbsp (30 ml) maple syrup<\/span>\u00a0<\/span><\/li>\n
  • \u00bd lemon (zest & juice)<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

    Sauce<\/h4>\n
      \n
    • 1 cup (250 ml) frozen fieldberries<\/span>\u00a0<\/span><\/li>\n
    • 2 cinnamon sticks<\/span>\u00a0<\/span><\/li>\n
    • 2 star anise<\/span>\u00a0<\/span><\/li>\n
    • 1 tbsp (15 ml) fennel seeds and\/or coriander seeds<\/span>\u00a0<\/span><\/li>\n
    • 1 rosemary sprig<\/span>\u00a0<\/span><\/li>\n
    • 1 tbsp (15 ml) balsamic vinegar<\/span>\u00a0<\/span><\/li>\n
    • 2 tsp (10 ml) cornstarch<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

      \"Magret<\/p>\n

      Steps<\/h2>\n
        \n
      1. Preheat oven to 400.<\/span>\u00a0<\/span><\/li>\n
      2. On a parchment-lined baking sheet, place carrots, parsnips, maple syrup and lemon juice. Add a drizzle of oil and season with salt and pepper. Mix well to coat and bake for 35 minutes.<\/span>\u00a0<\/span><\/li>\n
      3. Place the duck breast on a plate. Season with salt and pepper.<\/span>\u00a0<\/span><\/li>\n
      4. Place duck breast skin side down in a frying pan over low heat. Cook for 4 minutes, then turn the duck breast over and continue cooking for a further 3 minutes.<\/span>\u00a0<\/span><\/li>\n
      5. Send the duck breast to the oven with the carrots to finish cooking for 5 to 15 minutes, depending on size and desired doneness. Allow to rest for 5 minutes before slicing.<\/span>\u00a0<\/span><\/li>\n
      6. Place spices in a tea bag.<\/span>\u00a0<\/span><\/li>\n
      7. Remove the duck fat from the pan.<\/span>\u00a0<\/span><\/li>\n
      8. In the same pan, over medium heat, add the frozen field berries. Cook for 2 minutes before adding the spice-filled tea bag, rosemary sprig, balsamic vinegar and 1 cup (250 ml) water.<\/span>\u00a0<\/span><\/li>\n
      9. Bring contents of skillet to a boil, cover, turn heat to low and simmer for 15 minutes. Remove tea bag and rosemary sprig.<\/span>\u00a0<\/span><\/li>\n
      10. Dissolve cornstarch in 2 tbsp (30 ml) water and add to pan to thicken sauce (pan contents should still be hot).<\/span>\u00a0<\/span><\/li>\n
      11. Serve duck breast slices with maple vegetables and wild berry sauce.<\/span>\u00a0<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

        Tip<\/h2>\n

        I served this dish with the sauce at the bottom of the plate, so that the slices of duck breast would take center stage. This makes for a more spectacular presentation and gives <\/span>a good idea<\/span> of how our meat is cooked.<\/span><\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

        Recipe by : Le Fit Cook Wine pairing : Laguna de la Nava Reserva 2016 Output: 2 portions Preparation time : 35 min Cooking time : 35 min Ingredients Duck and vegetables\u00a0 350 g duck breast (or 1 large duck breast)\u00a0 4 carrots, halved lengthwise\u00a0 4 parsnips, halved lengthwise\u00a0 2 tbsp (30 ml) maple syrup\u00a0 […]<\/p>\n","protected":false},"author":2,"featured_media":59484,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wds_primary_category":1,"footnotes":""},"categories":[131],"tags":[132],"class_list":["post-62012","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-accords-mets-et-vins-en","tag-vin-rouge-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts\/62012","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/comments?post=62012"}],"version-history":[{"count":0,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts\/62012\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/media\/59484"}],"wp:attachment":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/media?parent=62012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/categories?post=62012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/tags?post=62012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}