Recipes | Seafood & Fish Recipes | Appetizer Recipes | Meat Recipes | Dessert Recipes | Language  //
 
 Share and Search Gourmandia Recipes
 Share It:   | Click to share this post on Twitter | Subscribe in a reader
 Bookmark:   Magret de canard with Cognac and port-wine : Chef Lucille et Jacques Bon | delicious | Digg | Add to Google

Cooking Recipe Video : Magret de canard with Cognac and port-wine

Get the Flash Player to see this player.
Option Box

Restaurant: Le Mas de Peint

Chef: Lucille et Jacques Bon

Rank This Chef's Recipe

Average Rating: 2/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4/ 5 - 12 votes - 955,511 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
60
Cooking recipe Search Tags:
 Magret de canard with Cognac and port-wine Magret de de canard canard with
Recommended wine with the dish:
Chante Coucou deliane Darosse
Difficulty level:
Cooking Recipe Preparation time
  • Preparation & cooking: 60 minutes
  • Plan to do the ice-cubes the day before
Cooking Recipe Ingredients
  • 4 magrets de canards (duck fillets)
  • Salt, pepper, peanut oil
  • 1bag ice-cubes
Sauce:
  • 0.42 cups Cognac
  • 0.63 cups red port-wine
  • 1 tbsp. different peppercorns
  • 2 ½ cups duck stock
  • 2.1 cups cream
Pommes pailles:
  • 2 large potatoes
  • 2.1 pints peanut oil
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Cut 4 steaks with the magrets. Withdraw the skin, cut a cross below it and make a whole with your thumb.
  2. Keep the parts you just cut off and hack them.
  3. Boil the cognac, port-wine and the mix of peppercorns.
  4. Once reduced, add the cream and the stock and continue to reduce to ¾.
  5. Next, pour the duck sauce, which is still lukewarm, into the bag of ice-cubes and store it in the freezer.
  6. Heat the oil in the deep fryer.
  7. Peel the potatoes and, using a machine or a knife, cut thin, long stripes, like spaghetti. Fry them. While doing so, gather the long stripes together in order to make little, round “nestsâ€. Put them on absorbing paper and salt them.
  8. Put an ice-cube into each duck steak and close it with the hacked duck meat. Then, put them in a pan, the incised side facing down.
  9. Water during the cooking and turn around after 20 minutes. Continue to water, salt, pepper and put it on a dish in the oven at 390 degrees F for 2-3 minutes.
  10. Place the steak in the center of the serving dish. Put the nest of pommes pailles on top if it, like a hat, and decorate the edge of the dish with peppercorns. Serve without waiting.
Restaurant
Name:
Le Mas de Peint
Phone:
+33 4 90 97 20 62
Website:
www.masdepeint.com
Address:
Le Sambuc
City:
Arles Camargue
Country:
Fr
Overview:
"Lucille and Jacques Bon have opened the doors of their domestic house at the heart of the wild and secret Camargue region and invite you to their 1250-acre paradise. The elegant 17th century mansion is a subtle compromise between a convivial guest house and a charming hotel. Evidently, Lucille and Jacques Bon have a strong passion for the Camargue, its traditions, cuisine and art de vivre. "The most important for us was to maintain a familial, comfortable and warm-hearted atmosphere, exalting the Camargue style" say the Bons. And yes, especially the maitresses gift for decoration is a real success!"
Featured Videos