Recipe: Duck Magret Strips Soissonnaise Style

Name: Aiguillettes de magret de canard a la soissonnaise
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 2 portions
Ingredients: 1 beau Magret de canard fermier le petit nerf intérieur retiré1 poivron rouge évidé et taillé en petit désj gousse d'ail dégermée écrasée5 cl de vinaigre de miel* ou 1 cuiller de vinaigre et 1 de miel liquide1 cuiller a soupe de coulis de tomate5 cl de fond de volaille (ou veau)100 g de haricots de Soissons cuitsQuelques olives \\"Pitchoulines\\" dénoyautées et émincéesquelques fèves de soja cruesthym en poudresel fin et poivre du moulin .

By chef patrick ★ ★ ★ ★ ★ 4.1/5 (11 reviews) Meat

Prep 30 min

Cook 25 min

Rest 1h

Total 1h55

Servings 2 serv.

Ingredients for 2 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 honey vinegar* or 1 tablespoon vinegar and 1 tablespoon liquid honey
1 tablespoon tomato coulis
5 cl poultry (or veal) stock
100 g 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.