Magret de Canard

Duck Breast with Mushroom Sauce and Potatoes

I used two of the best breasts from the ducks I cleaned last week. I defrosted them in the fridge and wrapped them in 4 sprigs of thyme, 4 smashed garlic cloves, salt, pepper, and a douse of Armagnac. After 24 hours and fully defrosted, they were ready.

I made a mushroom sauce to top the duck. Thickly sliced one pack of baby bellas (crimini), placed into hot pan of olive oil and butter, let brown, added half chopped shallot, let cook on medium with salt pepper and thyme sprigs. After a few minutes, added good beef stock, wine and cooked on low for 45 minutes slightly covered.

Meanwhile, sliced red potato quarter inch, doused in olive oil, salt, pepper, rosemary, Placed on baking sheet and cooked in oven at 375 for 45 min - 1 hour.

I paper towel dried duck breasts, brushed off spices. Reserved garlic for skillet.

Heated skillet in tbls duck fat and garlic--Seared breast in hot duck fat--fat side down until crispy brown, then other side until brown. Reduced heat to medium low--added tsp armagnac and let cook covered until medium rare.

Served duck sliced with mushroom sauce and potatoes on the side. Nice meal.