Duck Magrets With Endives and Cranberry Sauce

1. 1

   Preheat oven to 180C (350F).

2. 2

   Score duck skin in a diamond pattern.

3. 3

   In a skillet over medium heat, cook fillets skin-side down about 6-7 minutes, pouring off fat as it melts.

4. 4

   Reserve fat.

5. 5

   Turn and cook 4 more minutes.

6. 6

   Roast skin-side up 10-15 minutes for medium doneness.

7. 7

   Remove to a platter and let stand about 10 minutes, allowing the juices to settle for moist, tender meat.

8. 8

   Meanwhile, heat reserved fat, add sugar and saute endives for a few minutes.

9. 9

   Salt and pepper.

10. 10

    Keep warm.

11. 11

    Set aside.

12. 12

    In the same skillet, pour demi-glace, add cranberries and garlic and simmer for a few minutes.

13. 13

    Season to taste.

14. 14

    Slice magrets.

15. 15

    Lay slices on a bed of endives.

16. 16

    Spoon cranberry sauce over and around.

17. 17

    Serve.

18. 18

    For a smooth, rich sauce, add cream just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.