Name: Pan seared magret duck breast with truffle sauce
Uploaded: 2020-12-15T12:32:14-05:00
Channel: FOX 2 Staff
Description: Ariane Daguin joined The Nine Tuesday morning to make pan seared magret duck breast with truffle sauce.

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Pan seared magret duck breast with truffle sauce

Ariane Daguin joined The Nine Tuesday morning to make pan seared magret duck breast with truffle sauce.

SOUTHFIELD, Mich. (FOX 2) - Ariane Daguin has cooked with Martha Stewart and Anthony Bourdain. She's a French chef who is known around the world and she visited with FOX 2 on Tuesday to show us how to make a pan-seared magret duck breast.

From her kitchen in New Jersey, Daguin showed us to make the tasty dish with truffle sauce. And she also shared the recipe so you can do it at home.

Pan-seared magret duck breast with truffle sauce

Ingredients:
- 2 tablespoons duck and veal demi glace
- 1.5 oz of black truffle butter
- 2 Moulard Duck Magrets
- Salt and freshly ground pepper, to taste
Preparation
1. With a knife, score the skin of the magrets in a criss-cross pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.
2. Heat a pan over high flame. When hot, place the duck breasts skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat. Flip over and cook for 4 minutes on the meat side.
3. Remove the duck breasts to a cutting board and tent with foil while resting for at least 5 minutes.
4. Pour out the duck fat from the pan, you will want to use it to cook mushroom or potatoes on the side, it is delicious!
5. Add the 2 tbs of duck demi-glace to the pan over medium heat, then add the truffle butter and mix vigorously with a spoon. Taste and adjust salt and pepper.
6. Meanwhile, slice magrets in 1/4 inch slices. Lay slices on warm plates in a fan pattern then top each portion with the sauce. Serve immediately.
Serves 4.