Magret de Canard with Honey and Framboise
Hervé's bistro duck — seared magret with a honey and raspberry (framboise) sauce
- Difficulty
- Total time
- 35 min
- Hands-on
- 30 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentheavy frying pan, thermometer
Tasterich, sweet, tangy
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 1 duck breast, magret, about 400 g (amount estimated)
- salt, to taste (added by Totsuki AI)
- black pepper, to taste (added by Totsuki AI)
- 1 tbsp honey (amount estimated)
- 2 tbsp framboise, raspberry liqueur (amount estimated)
- 80 g raspberries (added by Totsuki AI)
- 2 tbsp red wine vinegar (added by Totsuki AI)
- 100 ml chicken stock (added by Totsuki AI)
- 10 g butter, cold (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Score the skin in a crosshatch without cutting the meat, then season well.+
- 2
Place skin-side down in a cold pan and cook over medium-low heat for 10–12 minutes, pouring off the fat, until the skin is deep golden and crisp.+
- 3
Flip and cook for 2–3 minutes until 57 °C inside for pink. Rest for 8 minutes.+
- 4
Pour off most of the fat, add the honey and vinegar and let it bubble, then the framboise, stock and half the raspberries. Reduce until syrupy, swirl in the cold butter and add the remaining raspberries.+
- 5
Slice the duck and spoon over the sauce.+
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).