Easy Recipes | Cooking Recipes | Chicken Recipes | Desserts Recipes | Chocolate Recipes | Healthy Food Recipes | Language ////
 
 Share and Search Gourmandia Recipes
 Share It:   | Click to share this post on Twitter | Subscribe in a reader
 Bookmark:   Magret de canard with Cognac and port-wine : Chef Lucille et Jacques Bon | delicious | Digg | Add to Google

Cooking Recipe Video : Magret de canard with Cognac and port-wine

Get the Flash Player to see this player.
Option Box

Restaurant: Le Mas de Peint

Chef: Lucille et Jacques Bon

Rank This Chef's Recipe

Average Rating: 2/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4/ 5 - 12 votes - 285,526 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
60
Cooking recipe Search Tags:
 Magret de canard with Cognac and port-wine Magret de de canard canard with
Recommended wine with the dish:
Chante Coucou deliane Darosse
Difficulty level:
Cooking recipe viewed:
285,526
Cooking Recipe Preparation time
  • Preparation & cooking: 60 minutes
  • Plan to do the ice-cubes the day before
Cooking Recipe Ingredients
  • 4 magrets de canards (duck fillets)
  • Salt, pepper, peanut oil
  • 1bag ice-cubes
Sauce:
  • 0.42 cups Cognac
  • 0.63 cups red port-wine
  • 1 tbsp. different peppercorns
  • 2 ˝ cups duck stock
  • 2.1 cups cream
Pommes pailles:
  • 2 large potatoes
  • 2.1 pints peanut oil
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Cut 4 steaks with the magrets. Withdraw the skin, cut a cross below it and make a whole with your thumb.
  2. Keep the parts you just cut off and hack them.
  3. Boil the cognac, port-wine and the mix of peppercorns.
  4. Once reduced, add the cream and the stock and continue to reduce to ľ.
  5. Next, pour the duck sauce, which is still lukewarm, into the bag of ice-cubes and store it in the freezer.
  6. Heat the oil in the deep fryer.
  7. Peel the potatoes and, using a machine or a knife, cut thin, long stripes, like spaghetti. Fry them. While doing so, gather the long stripes together in order to make little, round “nests”. Put them on absorbing paper and salt them.
  8. Put an ice-cube into each duck steak and close it with the hacked duck meat. Then, put them in a pan, the incised side facing down.
  9. Water during the cooking and turn around after 20 minutes. Continue to water, salt, pepper and put it on a dish in the oven at 390 degrees F for 2-3 minutes.
  10. Place the steak in the center of the serving dish. Put the nest of pommes pailles on top if it, like a hat, and decorate the edge of the dish with peppercorns. Serve without waiting.
Restaurant
Name:
Le Mas de Peint
Phone:
+33 4 90 97 20 62
Website:
www.masdepeint.com
Address:
Le Sambuc
City:
Arles Camargue
Country:
Fr
Overview:
"Lucille and Jacques Bon have opened the doors of their domestic house at the heart of the wild and secret Camargue region and invite you to their 1250-acre paradise. The elegant 17th century mansion is a subtle compromise between a convivial guest house and a charming hotel. Evidently, Lucille and Jacques Bon have a strong passion for the Camargue, its traditions, cuisine and art de vivre. "The most important for us was to maintain a familial, comfortable and warm-hearted atmosphere, exalting the Camargue style" say the Bons. And yes, especially the maitresses gift for decoration is a real success!"
Featured Videos