Seared and Carved Magret Duck with Foie Gras and Sw

Name: Seared and Carved Magret Duck with Foie Gras and Sweet Corn Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 magret duck breast halves; Salt and freshly ground black pepper; 2 teaspoons canola oil; Port, for deglazing pan (optional); Foie Gras and Sweet Corn Custard, recipe follows; 4 ounces fresh foie gras, cut into 3/4-inch cubes; 3 eggs; 1 cup heavy or whipping cream; 1/2 cup milk; 4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups; 3 scallions, finely chopped; 1 1/2 tablespoons masa harina or yellow cornmeal; 1 teaspoon chopped fresh thyme; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/8 teaspoon freshly grated nutmeg; 1 tablespoon unsalted butter; Fine dry bread crumbs, for dusting ramekins

Servings: persons

8 magret duck breast halves
Salt and freshly ground black pepper
2 teaspoons canola oil
Port, for deglazing pan (optional)
Foie Gras and Sweet Corn Custard, recipe follows
4 ounces fresh foie gras, cut into 3/4-inch cubes
3 eggs
1 cup heavy or whipping cream
1/2 cup milk
4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups
3 scallions, finely chopped
1 1/2 tablespoons masa harina or yellow cornmeal
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
1 tablespoon unsalted butter
Fine dry bread crumbs, for dusting ramekins

1
With a sharp knife carefully trim excess fat from edges of duck halves.
2
Score skin and fat in a diamond pattern, with 1/4-inch between scores.
3
Season with salt and pepper on both sides.
4
Transfer to a platter or glass baking dish in 1 layer and refrigerate, uncovered and skin side up, overnight.
5
In two skillets over medium heat saute duck breast halves in canola oil, fat side down, for 15 minutes, periodically draining off extra fat.
6
Turn breasts over and continue to cook another 5 minutes for medium-rare.
7
Transfer to a cutting board and let rest 5 minutes before carving.
8
Deglaze pan with Port, creating a pan jus.
9
Serve with Foie Gras and Sweet Corn Custard.
10
Preheat oven to 325 degrees F.
11
In a small heavy non-stick skillet, cook foie gras over medium heat until fat is rendered and foie gras is golden brown, about 3 minutes.
12
Set aside.
13
In a large bowl, combine eggs, heavy cream and milk and whisk well to combine.
14
Add 2 tablespoons rendered foie gras fat and remaining ingredients, except butter and bread crumbs, and mix well.
15
With a large spatula, fold in cooked foie gras.
16
Grease 8 (6-ounce) ramekins with the butter and lightly coat with fine dry breadcrumbs.
17
Divide custard filling between the prepared ramekins and place on heavy baking sheet.
18
Bake uncovered for 30 minutes, or until custard has risen slightly and is set and golden brown on the top.
19
Serve warm, turned out of the ramekins with the slices of duck breast draped over the custards.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 magret duck breast halves, Salt and freshly ground black pepper, 2 teaspoons canola oil, Port, for deglazing pan (optional), and more.

Yes, Seared and Carved Magret Duck with Foie Gras and Sweet Corn Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Seared and Carved Magret Duck with Foie Gras and Sweet Corn Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions