Duck Magret with Exotic Sauce and Wine-Braised Cabbage
Main Dishes • French
Description
Duck magret with exotic sauce and wine-braised cabbage
Ingredients
- Star anise a pinch
- Duck Breast 5 oz
- Veal Liver 1 piece
- Duck legs confit 1 piece
- Veal broth 0 qt
- Shallot 1 head
- White Cabbage 5 oz
- Cinnamon to taste
- Phyllo Dough 0 oz
- Butter 5 oz
- Chopped almonds 0 oz
- Mango 1 piece
- Apple Wine 5 fl oz
- Orange juice concentrate 5 fl oz
- Ground clove a pinch
- Sugar 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Basil to taste
Step-by-Step Guide
Step 1
Prepare the duck breast by scoring the skin to maximize fat removal during cooking. Season with salt, wrap in plastic wrap, and place in the oven with steam function for 2.5 hours.
Step 2
Shred the cabbage and slice one shallot thinly, sautéing them in butter for 40 minutes, adding a pinch of salt, sugar, pepper, and 150 ml of red wine.
Step 3
Make the caramel by adding 30 g of sugar, a pinch of cloves, a stick of cinnamon, and star anise to a heated pan. Pour in the orange juice and reduce to a syrupy consistency. Then add a bit of duck broth, strain, and add 1 tablespoon of butter.
Step 4
Remove the bone from the duck leg, season the meat, and sear skin-side down in a pan until crispy. Remove from heat, chop finely, add almonds, diced duck liver, season with salt, a pinch of sugar, and pepper to taste, and add a spoonful of duck broth. Mix well.
Step 5
Using butter, layer 2-3 sheets of phyllo dough, brushing them with a pastry brush. Place a small amount of the duck leg filling on them and shape into a pouch. Place the pouches on a baking sheet, top with a bit of butter, and bake in an oven preheated to 430°F for 7-8 minutes.
Step 6
Remove the cooked duck breast from the plastic wrap, cut into 2 pieces, season with salt, and sear skin-side down over low heat until crispy. Remove from heat and place in an oven preheated to 430°F for 3-4 minutes.
Step 7
On a plate, place a small amount of wine-braised cabbage, sliced duck breast, one crispy pouch, and a slice of mango poached in spices. Drizzle with caramel sauce and garnish with basil oil.
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