Magrets farcis aux cèpes et au foie gras

Duck Magrets Stuffed with Cep Mushrooms and Foie Gras

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in
Rôtis: Roasts for Every Day of the Week

By Stéphane Reynaud

Published 2009

  • About

Ingredients

  • 4 duck magrets
  • 3 tablespoons honey
  • 2 tablespoons soy

Method

Prepare the ducks the day before. Use the pointed end of a sharp knife and slash the skin of the duck magrets in a lattice pattern through to the flesh.

Mix the honey and soy sauce together in a saucepan. Add the cognac and cinnamon, combine well and bring to the boil.

Arrange the magrets in a casserole dish and drizzle over the honey marinade. Cover and put in the refrigerator