Magret de Canard aux Oignons et aux Petits pois
Ingrédients : 2 magrets de canard, 600 g d’oignons, 50 g de beurre, 400 g de petits pois, 3 c.à soupe crème fraîche, 1 verre à cognac ou armagnac, qq branches d’estragon haché, sel et poivre.
Duck is absolutely delightful in this Winter season and is on Christmas and New Year’s menus.
Make several incisions into the duck skin, salt and pepper.
Peel and dice the onions, melt the butter in a pot, mix in the oignons, butter, salt and pepper and add in a half a cup of water, cover , simmer for 20 minutes.
Heat up a pan and put in the magrets with skin side down and brown 10 minutes without turning. Put them aside to rest in aluminium foil. Take off the skin and set them aside, to fry up with the onions before serving.
Cook the peas in 2 cups of water, drain them and mix them with the rest of the butter, keeping them warm on low heat.
To make the sauce, use the jus from the duck, your choice of liqueur (I prefer armagnac) and add the crème fraîche; adjusting the seasoning.
Serve with a purée maison.
Vignes et Mets 