Duck Magret With Cabbage And Apple Remoulade Recipe

Duck Magret With Cabbage And Apple Remoulade Recipe Instructions

• 2 raw duck magret breasts
• 3 cups white cabbage, finely shredded
• 1 Granny Smith apple, cut into strips (peel on)
• 1 Red Delicious apple, cut into strips (peel on)
• ½ lemon, juiced
• ½ cup fresh basil leaves
• ½ cup fresh parsley
• 3 tbsp. Toasted almonds, sliced
• 8 tbsp. Balsamic vinegar
• 2 tbsp. Sugar
• Salt and pepper to taste

1. In a large bowl, mix the cabbage, apples, lemon juice, salt and pepper. Toss to coat and reserve in the fridge, covered.
2. Score the top of the magret (where the layer of fat is) with a sharp knife. How : cut diagonally in one direction, end to end, then score in the other direction, creating a diamond-like, hash mark pattern. Note: don’t cut into the meat itself, but rather cut halfway down the fat.
3. Preheat the oven to 375 F.
4. In a pre-heated non-stick pan, cook fat-side down, for about 2-3 minutes, until golden. Discard the rendered fat, and transfer to a roasting pan, middle rack. Cook 8 a 10 minutes, until medium-rare.
5. Let it rest 10 minutes, covered.
6. Prepare the dressing: heat up the balsamic vinegar in small saucepan at low heat, simmer until reduced by half.
7. Add basil and parsley to the cabbage remoulade.
8. Serve the magret, sliced thinly, over a bed of the remoulade. Note : serve about ½ a magret per person. Sprinkle with almonds, and add the dressing.