Magret De Canard Au Miel Au Four

Last modified on 19th November 2021. Initially posted nous 4th November 2018 20 comment

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Magret aux Canard sauce a l’Orange peut faire seem choose a facility dinner, however, it is no difficult à make. It is the breast de duck a l’orange, a perfect dish for a one-of-a-kind dinner v friends or an intimate evening through your one-of-a-kind one.

Vous lisez ce: Magret de canard au miel au four


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This principale is La Semaine de Goûthere in France, et according to the travel website Expedia, the french have voted auto Magret du Canard ont their favourite dish: duck breast.

The technique to cook the magret is really simple and below space step de step instructions.


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Cooking Duck Breast

Duck breast is very common meat right here in France. It is very different indigenous chicken breast.

The meat is red et its taste is more similar à beef. It has a special layer du fat nous a side, i m sorry makes auto meat really tender as soon as cooked.

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Duck breast need to be cooked moyen rare with the center still contempt pink. If properly cooked thé meat is an extremely tender.

If cette is cooked too much auto meat can volonté tough and dry.

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Sauces tu can use

I use année orange-based sauce which is a classic et also my favourite. Elle can use any est différent sauce amie fancy, favor cream, teriyaki, blanche wine or balsamic vinegar.

You just cook the duck first et make the sauce par deglazing thé pan oz you ont removed auto excessive fat.


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Ingredients elle need

To prepare the duck Magret amie will need the following ingredients:

2 duck magretJuice indigenous 2 oranges1 orange sliced et peeled3 tbsp ns sugar¼ cup du CointreauSalt et pepper

Note: si the oranges are too sweet amie can ajouter 1 tbsp du cider vinegar.

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How to clean it

With a spicy knife remove auto two blanche membranes soja that the magret will certainly not curl once cooking.Trim auto fat from thé sideCarve auto top du the skin in diamond shapes.
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How to cuisiner it

Place the duck magret to cook on milieu heat, skin page down. Ne sont pas fat is needed ont the fat from thé skin will certainly melt directly away.Let it cuisiner for 10 minute then turn. Cook for 10 an ext minutes.If too lot fat has melted remove ce from the pan.Make sure the meat is fine seared everywhere.Remove auto duck magret and place them nous a plate extended with aluminium foil.

Making the sauce

Remove toutes les personnes the fat from the pan, but faire not clean it.Deglaze thé pan with auto orange juice.Add auto sugar, orange slices and Cointreau.Cook until auto juices are caramelized, about 10 minute at moyen heat.Add thé Magrets earlier to thé pan et let it cuisiner for autre 10 minutes basting lock with the juices.Let the duck magret rest parce que le 5 protocole then slice them et pour auto juices on top.The Magret aux Canard is ready

Top Tips

I use an orange-based saumur which is a classic et also ma favourite. Elle can usage any est différent sauce tu fancy, choose cream, teriyaki, blanche wine.If the oranges are too sweet tu can ajouter 1 tbsp de cider vinegarWith a sharp knife remove thé two blanche membranes haricot de soja that auto magret will certainly not curl when cooking.No fat is needed parce que le cooking ont the fat from thé skin will certainly melt right away.Once elle cooked the Magret, remove tous the fat from auto pan, but do not clean it. You will deglaze auto pan à la the sauce.

What can amie serve with auto Magret de Canard

Magret de Canard à l’Orange ce can be offered with Gratin Dauphinoise and année Italian orange salad with fennel. You will find those recipes below.

I usage a microwave à la the gratin, et it is auto easiest thing venir make when you ont guests.

Voir plus: "Ma Maman Elle A Dit Que Je Peux, Ma Maman Elle A Dit Que Je Peux ! Durex

You can find a step de step guide on comment to prepare both dishes parce que le a dinner partyhere.


I additionally like à serve a update fennel orange salad which well combines through the riche meat of the duck.

This salad is light, fresh and beautiful venir look at. Auto perfect dish venir offer at a dinner party.

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Other parts de a duck

The différent parts de a duck the are really popular below in la france are thé leg confit.

They are auto leg of the duck save on computer in that fat et canned. Je use lock in auto cassoulet, cible you can also serve them passant par themselves et cook part potatoes in thé same fat.

They are deliciously crunchy and fat.

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Recipes tu might additionally like

For an ext potatoes recipes, inspect out the category: main Course

Also check auto recipes below:

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If elle are making auto Magret ns Canard à l’Orange, leaving your comment? ou quoi below ns would like à hear from you. You can find much more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest et Instagram or sign increase to ma newsletter.


📋Magret de Canard jusqu’à l’Orange Recipe


Magret du Canard saumur a l"Orange, duck breast with orange sauce, may seem favor a complex dinner, however cette is not difficult to make. Step passant par step recipe easy venir follow.
Prep temps 15 minutes
Cook time 40 minutes
⏲️Total temps 55 minutes

Servings: 4 people
publish Rate SaveSaved!
Author: laura Tobin

Ingredients
US CustomaryMetric
1x2x3x
2 magrets ns canard duck breasts2 juice from oranges1 orange sliced et peeled1/4 cup Cointreau
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Equipment


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Instructions


Cleaning the duck breast
To clean auto Magrets du canard, remove with a spicy knife the two white membranes haricot de soja the Magret will certainly not curl once cooking.
2 magrets de canard
Trim auto fat from auto side
And carve auto top du the skin in diamond shapes
Cooking it
Place auto Magrets du canard to cuisiner on moyen heat, skin side down. Ne sont pas fat is needed oui the fat from the skin will melt straight away.
Let it cook for 10 minute then turn. Chef for 10 more minutes. Si too much fat has melted remove ce from auto pan. Do sure auto meat is fine seared everywhere.
Remove thé Magrets and place them conditions météorologiques a plate extended with aluminum foil. Remove tous the fat from thé pan, but do no clean it.
Making thé sauce
Deglaze thé pan with auto orange juice.
2 juice from oranges
Add thé sugar, orange slices et Cointreau. Chef until the juices are caramelized, about 10 minutes at milieu heat.
1 orange sliced et peeled, le3 tbsp caster sugar, 1/4 cup Cointreau, 1 tbsp cider vinegar
Putting it all together
Add thé Magrets earlier to thé pan et let it cuisiner for un autre 10 minutes basting lock with the juices. Season with salt and pepper
salt & pepper
When they room ready, allow them rest for 5 minute then part them and pour thé juices nous top
Serve with the potato dauphinoise and the vegetables de your choice.

Video


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Notes


I use année orange-based sauce which is a classic et also ma favourite. You can usage any est différent sauce elle fancy, like cream, teriyaki, blanche wine.If thé oranges space too sweet amie can add 1 tbsp of cider vinegarWith a spicy knife remove thé two blanche membranes haricot de soja the magret will not curl once cooking.No fat is needed à la cooking as the fat from the skin will melt straight away.Once you cooked auto Magret, remove tous the fat from auto pan, but do not clean it. You will deglaze the pan à la the sauce.

Nutrition


Calories: 238kcal | Carbohydrates: 16g | Protein: 22g | Fat: 4g | saturation Fat: 1g | Cholesterol: 87mg | Sodium: 65mg | Potassium: 422mg | Sugar: 14g | Vitamin A: 195IU | Vitamin C: 39.4mg | Calcium: 20mg | Iron: 5.1mg
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Reader Interactions


Comments

Jane Saunders

September 15, 2017 at 8:26 am


I love tous your step by step images et the recipe sounds lovely.

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Reply

Tina

September 15, 2017 at 10:42 am


I’m always really intimidated passant par French food preparation like this! Your des photos make ce really valuable though.


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Katie

September 15, 2017 at 11:21 am


This compétence is much more simple than je thought! happy to sait the street goes in after the juice. Ns can check out why it is the favori dish. Ce seems sauce soja flavorful! and love that crispy skin!


Reply

Edyta at chaste Delight

September 15, 2017 at 2:49 pm


I amour duck et next time i come across duck breast i will give your recipe a try. It is haricot de soja difficult à find a duck breast in US. Sauce soja much less complicated with the whole bird