Seared Magret Duck Breasts | Cuisinery Gourmet Market
Seared Magret Duck Breasts with Cherry Balsamic Sauce Premium duck magret with dried cherry and balsamic reduction. Sophisticated French gastronomy with rich, complex flavors.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Aluminum foil
- Spatula
- Wooden spoon
- Plate
Ingredients
- Olive oil: 2 teaspoons
- Minced shallots: 2 teaspoons
- Minced garlic: 1/2 teaspoon
- Dried cherries: 1 tablespoon
- Pecan pieces: 1 tablespoon
- Duck Salami (Fresh) and veal demi-glace: 1/2 cup
- Minced fresh mint: 1 tablespoon
- Salt: to taste
- Fresh cracked black pepper: to taste
- Duck breast: one five ounce
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