Magret de Canard aux Prunes

IMG_6002b Before I left Germany, I saw duck with plum sauce on the internet.  I can’t remember who made it but whoever you are, thanks for the inspiration. IMG_5953b My husband went back to Germany after breakfast, so I just made enough for Jade and myself, using just 4 plums, which made a good amount of sauce!  Although I have to admit that I didn’t spend a lot of time thinking about how I would make the sauce, it turned out surprisingly good; not too sweet and easy to make.  You can season the duck breast with just salt and pepper or make a paste of herbs with a little olive oil and slather on, allowing it to rest for about an hour or so before cooking.  I bought my duck breasts with the herbs already slathered.  I’m in France now :D IMG_5981b I served the duck with fried potatoes for Jade and a mache salad for me.  I have to go to a ball on November 9th in a dress that still fits, but Jade and M. Parret will not suffer, nor do I intend to, disproportionately :)

Duck Breasts with Plum Sauce

2 duck breasts, fat scored, seasoned with salt and pepper or a mixed herb paste

4 plums, stoned and coarsely diced

1 cup water

1/4 cup sugar

1/4 cup red wine

1 tbsp cornstarch

2 tbsp water

Bring the plums, cup of water, sugar and red wine to a boil, then simmer for 10 minutes. Mix the 2 tbsp water together with the cornstarch and add to the plum mixture.  Continue to cook and stir for about 2 minutes.  Remove from the flame but keep warm. Sear the duck breasts on the fat side for about 6 minutes, empty the pan of the fat, turn the duck breasts over, then sear the other side for about 4-5 minutes until perfectly rare. Remove from the pan and allow to rest on a cutting board for 5 minutes.  Slice and serve with the plum sauce.

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Fruit, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

28 Responses to Magret de Canard aux Prunes

  1. Yum! I just had lunch but now I think I need another snack as I can just about smell the duck through my screen

  2. andmorefood says:

    this looks great! plum sauce also has its place in chinese cooking, with a good amount of it providing some tang to duck and goose, not very different from this!

  3. That duck looks bloody delicious.

  4. Mad Dog says:

    Wow, we both posted Magret on the same day! I think mine was French too – most of the produce on that stall in the Boqueria is from France.
    Nice sauce – a friend of mine makes damson ketchup, which is probably similar ;-)

  5. Tessa says:

    That duck is cooked perfect! And that sauce looks divine!

  6. Havent seen a freshl prune for a long time! All had dried ones before.

  7. KhoaSinclair says:

    It looks so good! Too bad I haven’t touched my stove in months…I’ll have to bribe my sister to try it out!

  8. magret et prunes !… quelle belle combinaison d’ingrédients ! ;)

  9. Conor Bofin says:

    That was me! How could you forget me so easily. You did do a far better job of cooking the duck. I love it just pink as you have it.
    Best,
    Conor

  10. Arlene Poma says:

    I would love to try your recipe! All my life, I’ve had duck from a Chinatown (San Francisco) window or a local Chinese restaurant menu. Never bothered to cook it at home. I guess it’s because I’d have to find a specialty butcher?

  11. Amanda says:

    I’m pretty sure it was Conor Bofin who had that recipe, only because I wanted to make the same thing! How gorgeous yours turned out! Duck is such a major undertaking over here. They don’t really sell it by just the breast. You have to buy the whole bird. I just end up roasting it and I feel a duck roast coming on after reading this!

  12. Perfect – you and Mad Dog have got me craving duck now!

  13. Amanda says:

    After reading this I found some duck breast! I went on a hunt. I made this almost exactly as directed and IT. WAS. INCREDIBLE. Thanks for the recipe! Decadent as always.

  14. Pingback: Seared Duck Breast with Plum Sauce | What's Cooking

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