Birch Syrup Magret Duck Magret Duck magret has been a staple of the culinary world ever since 1959 when a revolution was started whilst preparing it for a confit. This change was born from momentary necessity when a two-star Michelin chef was faced with the need for a dish—all that was at hand was a raw magret and the need for a quick turnaround time. Searing the magret as one would a steak turned into an instant classic. The result? A succulent steak experience crafted from the breast of the duck that yields every ounce the satisfaction of traditional beef. INGREDIENTS 1 duck magret About 5ml of Escuminac Limited Edition birch syrup (to season) 2 tablespoons of french shallots 15ml of olive oil 30ml of cider vinegar 15ml of Escuminac Limited Edition birch syrup 1 sliced apple 180ml of beef bouillon 1 tablespoon of cornstarch Salt and pepper to taste PREPARATION Preheat the oven up to 180°C (350°F). Make diagonal incisions on the magret’s fat without touching the flesh. In a pan, cook over medium-high heat the duck magret, fat side first for about 6-7 minutes, and remove fat as it melts. Put the duck’s fat aside. Pursue with the cooking of the flesh side for about 4 minutes. Brush the magret’ fat with birch syrup and cook in oven, fat side up, for about 10 to 15 minutes to obtain a medium rare result. Keep the magret duck off the heat for about 10 minutes. DRESSING: Sweat the shallots in olive oil over medium heat and cover. DRESSING: Deglaze with the cider vinegar. DRESSING: Add the birch syrup and the apples. DRESSING: Slightly caramelize. DRESSING: Add the beef bouillon. DRESSING: Thicken with the cornstarch diluted in a bit of cold water. Slice the duck magret and serve with a drizzle of sauce.
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