Duck Magret with Asparagus and MushroomsHomemade 

Duck Magret with Lemon Garlic Asparagus and Mushrooms

This was the first time I tried to cook duck breast and I found it really easy to prepare and sear. It’s a simple meal that you can make in 30 minutes. Duck magret (aka magret de canard) is duck breast meat raised for its’ liver or foie gras. It’s easy to cook and all you need is a good cast iron skillet or frying pan. If you can cook a steak you will be able to cook duck magret and it is traditionally served medium-rare.

Duck Magret with Asparagus and Mushrooms
Duck Magret with Asparagus and Mushrooms

Ingredients:

Duck Magret

  • Duck magret (duck breast meat)
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of thyme
  • 1 tsp of basil
  • 1 tbsp fresh orange juice
  • 1 tablespoon of butter
Seared Duck Magret (duck breast)
Seared Duck Magret (duck breast)

Asparagus & Mushrooms

  • Asparagus
  • Mushrooms
  • 2 tbsps of olive oil
  • 2 tbsps minced garlic
  • 1 tbsp of lemon juice
  • 1 tbsp balsamic vinegar
  • salt
  • black pepper
Lemon Garlic Asparagus and Balsamic Vinegar Garlic Mushrooms
Lemon Garlic Asparagus and Balsamic Vinegar Garlic Mushrooms

Directions:

Duck Magret

  1. Trim any excess fat off the duck magret (if you want the duck magret to look more impressive before slicing you can score the fat/skin on the top diagonally so it looks like diamonds on the top)
  2. Season and rub the duck breast with salt, pepper, thyme and basil
  3. Pre-heat cast iron skillet at medium heat
  4. Cook and sear each side of the duck for 4 minutes per side starting with the skin side down to render the fat
  5. Add a tablespoon of butter and the fresh orange juice to the pan 2 minutes before cooking time is completed (optional)
  6. The skin should be crispy and golden brown on the duck magret
  7. Let the duck breast rest for 5 minutes
  8. Slice and serve
Duck Magret with Asparagus and Mushrooms
Duck Magret with Asparagus and Mushrooms

Oven Roasted Asparagus

  1. Wash and trim bottoms of asparagus and place on baking sheet
  2. Drizzle 1 tbsp of olive oil over the asparagus
  3. Oven roast in oven pre-heated at 400 degrees Farenheit for 10 minutes
  4. Add minced garlic and lemon juice and mix with asparagus on baking sheet and bake for 3 minutes
  5. Add salt and black pepper to taste
  6. Serve as side dish
Lemon Garlic Asparagus
Lemon Garlic Asparagus

Mushrooms

  1. Wash and slice the mushrooms
  2. Add 1 tbsp of olive oil to a skillet or frying pan (pre-heated to medium)
  3. Add sliced mushrooms to frying pan/skillet
  4. Stir occasionally until they start getting a darker brown approximately 5 minutes and add 1 tbsp of balsamic vinegar
  5. Add minced garlic and stir occasionally for 3 minutes
  6. Add salt and black pepper to taste
  7. Serve as side dish
Mushrooms with Balsamic Vinegar and Garlic
Mushrooms with Balsamic Vinegar and Garlic

The duck breast or magret is lean, tender and savoury. Make sure to not over cook it, as it is like a good steak which tastes best when it is medium to medium-rare to keep the juices of the meat. The vegetable side dishes are also a nice complement to the duck and don’t overpower the flavour of the duck magret.

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