Magrets de Canard au Costières du Gard

Name: Magrets de Canard au Costières du Gard (Duck Breasts with Red Wine)
Yield: Serves 4.
Cuisine: France
Ingredients: ⅓ bottle Costières du Gard; salt, milled pepper; 1 teaspoon tomato purée; bouquet garni; 2 juniper berries, crushed; 100 g(3½ oz) butter; 2 cloves; 4 duck breasts with skin; 1 clove garlic, crushed; grated nutmeg; 1 onion, chopped; 1 carrot, sliced

Duck Breasts with Red Wine

Preparation info

Serves
4
.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

I first cooked this dish in the Languedoc and used the local Costières du Gard, but any well-made local red wine works well. If you are cooking in France you are probably drinking the local wine and so it is appropriate to cook with it too.

Ingredients

4 duck breasts with skin
100 g(3½ oz) butter

Europe
France
Main course
Mediterranean
Languedoc
Gluten-free

Method

Trim the duck breasts until neatly shaped. Put the trimmings in a heavy-based pan with a knob of the butter and the carrots, onion and garlic. Stir over moderate heat until golden, and then add the wine, a wineglass