Magret de Canard
Every year I try to do something different at Christmas or New Years. And last year was no different. Although I tried to keep some traditional entrées, I did want to try duck and it was an absolute hit !
The recipe is very simple, for four people : brown your magrets skin side down for 10 minutes. Wrap up in foil and set aside to rest. Then use the jus and brown with 50 g de beurre, 600 g d’oignons, 50 g de beurre. If you like a creamy saucé add in, 3 c.à soupe crème fraîche, 1 verre à cognac ou armagnac, qq branches d’estragon haché, sel et poivre.
I also made a purée of patate douce to go with it, which I spiced up with paprika and Christmas spices.
Vignes et Mets 