Recipe: Duck Breast with Foie Gras

Name: Magret de canard au foie gras
Prep time: 20 min
Cook time: 50 min
Total time: 790 min
Yield: 6 portions
Ingredients: Délices de Magret fourrés au foie gras crème de Rivesaltes rouge ambré*Purée de topinambours piquée de noix torréfiées et lardons de peaux de canard4 magrets de mulard de 450 a 500 gr300 g de bloc de foie gras de canard30 cl de Muscat de Rivesaltes ambré30 cl de crème liquide 30%30 cl de fond de veau préparé500 g de topinambours épluchés taillés et juste blanchis(mis a l'eau froide jusqu'a l'ébullition)50 g de noix juste concassées passées a la poêle sans gras puis posées sur du papier absorbant30 g d'olives noires dénoyautées et concasséeshuile de noisettes(si possible)sel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (6 reviews) Meat

Prep 20 min

Cook 50 min

Rest 12h

Total 13h10

Servings 6 serv.

Ingredients for 6 servings

Delights of Duck Breast stuffed with foie gras red amber Rivesaltes cream*
Jerusalem artichoke puree spiked with toasted walnuts and duck skin lardons
4 mulard duck breasts of 450 to 500 gr
300 g block of duck foie gras
30 cl of amber Muscat de Rivesaltes
30 cl of 30% liquid cream
30 cl of prepared veal stock
500 g of peeled Jerusalem artichokes cut and just blanched (put in cold water until boiling)
50 g of walnuts just crushed pan-toasted without fat then placed on absorbent paper
30 g of pitted black olives and crushed
hazelnut oil (if possible)
salt and freshly ground pepper

Step-by-step directions

This recipe is done in 2 stages:
The day before:

1- On your cutting board remove the skins from your duck breasts, cut them into strips and cut them into small squares (set aside) then open the breasts in 2, salt and pepper (inside your duck breasts).

2- Knead your foie gras then with your damp hands make 4 rolls the same length as your duck breasts and place them inside the breasts which you will close over them. Then tie your duck breasts well.

3- In a sauté pan put a little duck fat (or oil) when it is very hot brown your ballotines on all sides 5 to 6 minutes then remove them onto a separate plate.

4- Return your sauté pan to the heat then add your duck skin cubes and sauté them until they are crispy then drain them and place them first on absorbent paper then on a plate and keep your sauté pan especially without cleaning it.

5- When your ballotines are cold remove the strings (do not throw away the juice rendered) wrap them in plastic film then in aluminum foil squeezing them a little like a sausage then into the fridge.

6- Return your sauté pan to the heat when it starts to caramelize a little add the muscat and deglaze by detaching the juices stuck to the bottom let reduce for 2 minutes then add the cream let reduce another 2 minutes then add the stock and the reserved juice bring back to a nice boil test the seasoning then strain through fine sieve adding a few pieces of butter on top to prevent your sauce from crusting. That's it for today…

2 hours before service:

7- Place your Jerusalem artichokes already blanched and cut into large pieces in a saucepan, moisten with cold water

Foie gras Magrets Canard au four Magret de canard