Recipe: Duck Magret Strips Soissonnaise Style

Name: Duck Magret Strips Soissonnaise Style
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 beautiful farm duck magret with inner nerve removed; 1 red bell pepper cored and cut into small dice; 1 garlic clove degerminated and crushed; 5 cl (1.7 fl oz) honey vinegar* or 1 tablespoon vinegar and 1 tablespoon liquid honey; 1 tablespoon tomato coulis; 5 cl (1.7 fl oz) poultry (or veal) stock; 100 g (3.5 oz) cooked Soissons beans; A few "Picholine" olives pitted and sliced; a few raw soybean pods; powdered thyme; fine salt and freshly ground pepper

By chef patrick Asfaux 4.1/5 (11 reviews) · 🍳 22 made it

Prep 30 min

Cook 25 min

Total 55 min

Servings 2 serv.

Ingredients for 2 servings

Adjust for

servings

1 beautiful farm duck magret with inner nerve removed
1 red bell pepper cored and cut into small dice
1 garlic clove degerminated and crushed
5 cl (1.7 fl oz) honey vinegar* or 1 tablespoon vinegar and 1 tablespoon liquid honey
1 tablespoon tomato coulis
5 cl (1.7 fl oz) poultry (or veal) stock
100 g (3.5 oz) cooked Soissons beans
A few "Picholine" olives pitted and sliced
a few raw soybean pods
powdered thyme
fine salt and freshly ground pepper

Step-by-step directions

1 Score the fat side of your magret in a crosshatch pattern.

2 In a wok, place your duck fat-side down, then roast over low heat for 5 minutes, then flip it over salting and peppering the meat side, cook for 2 minutes.

3 Transfer it to a deep plate, pouring half of the rendered fat over it and cover.

4 Then in this wok, add your pepper dice, salt and pepper, cook gently for 5 minutes, add the garlic, tomato coulis, thyme and honey vinegar, let cook for another 5 minutes then add the poultry stock, your beans and your olives and let simmer for 7 to 8 minutes, add your soybean pods and finally place your magret on top along with the rendered juice.

5 Then in 2 well-heated plates, plate your magret sliced into strips with your garnish around it.