Paula Wolfert

Duck Breasts with Moutarde Violette

Magret de Canard à la Moutarde Violette

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

#61The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

Ingredients

  • 2 boneless Moulard duck breast halves (magrets), 1 to 1¼ pounds each
  • 1½ tablespoons minced shallots

Method

  1. Prepare and sauté the duck breasts as described in Steps 1 and 2 in the Master Recipe for Pan-Sautéed Moulard Duck Breast. Remove to a carving board, and let rest at least 10 minutes.
  2. Meanwhile, add the shallots and duck fat to the skillet and cook over moderately low heat, stirring, until softened, about 2 minutes. Ad