Name: Ariane Daguin’s Magret a la D’Artagnan
Yield: 8 portions
Ingredients: 2 shallots, peeled and finely minced; 3 cups hearty red wine; 2 whole magrets (duck breasts), well rinsed and patted dry; Salt and freshly ground black pepper, to taste; 1 cup strong veal stock; 1 cup heavy or whipping cream

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

You’ll notice that the ingredients list calls for three cups of hearty red wine but only two cups are used in the recipe. A good cook must always verify the quality of the ingredients—thus the third cup of wine!

Ingredients

2 whole magrets (duck breasts), well rinsed and patted dry
Salt and freshly ground black pepper, to taste
2 shallots, peeled and finely minced

Method

On the skin side of the duck breasts, score a crisscross pattern with the tip of a sharp knife. Sprinkle both sides with salt and pepper.
Place two nonstick skillets over the heat, and when they are very hot, add the duck breasts, skin side down. Cook for 10 minutes. Then reduce the heat, turn the breasts over, and cook another 5 minutes. Set the breasts aside

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Ingredients

Method

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