Maple-Lacquered Duck Magrets with Mushrooms | Maple from Canada

Name: Maple-Lacquered Duck Magrets with Mushrooms | Maple from Canada
Ingredients: 250 ml (1 cup) maple taffy; 30 ml (2 tablespoons) rice vinegar (or cider vinegar); 30 ml (2 tablespoons) Val Ambré maple aperitif (Pineau des Charentes style maple fortified wine); 15 ml (1 tablespoon) cracked black pepper; 15 ml (1 tablespoon) fresh ginger, grated; Put the lacquer ingredients in a pan, bring to the boil and keep warm.; 1 fattened duck (bone-in duck supremes, sometimes called ‘coffre’) or 2 large duck magrets; 300 g (10 oz) mirepoix (equal parts celery, carrot, onion and leek, diced); 2 sprigs of fresh thyme; 1 sprig of savory; 1 sprig of fresh rosemary; 1 head of garlic, cut horizontally; 125 ml (1/2 cup) Val Ambré maple aperitif; Salt and freshly ground pepper, to taste; Red wine sauce with maple and oyster mushrooms; The mirepoix and reserved meat juices; 20 ml (4 teaspoons) red wine vinegar; 300 ml (1 1/4 cup) dry red wine; 60 ml (1/4 cup) maple syrup (preferably Very Dark for its strong taste); 300 ml (1 1/4 cup) duck stock; 50 g (2 oz) lardons (pork belly); 15 ml (1 tablespoon) butter; 1 shallot, chopped; 1 garlic clove, minced; 8 large oyster mushrooms, sliced

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Duck breast is coated with a maple-taffy mixture, flambéed, and baked. Served in a red wine-maple syrup mushroom sauce. Delectable.

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Ingredients

250 ml (1 cup) maple taffy
30 ml (2 tablespoons) rice vinegar (or cider vinegar)
30 ml (2 tablespoons) Val Ambré maple aperitif (Pineau des Charentes style maple fortified wine)
15 ml (1 tablespoon) cracked black pepper
15 ml (1 tablespoon) fresh ginger, grated
Put the lacquer ingredients in a pan, bring to the boil and keep warm.
1 fattened duck (bone-in duck supremes, sometimes called ‘coffre’) or 2 large duck magrets
300 g (10 oz) mirepoix (equal parts celery, carrot, onion and leek, diced)
2 sprigs of fresh thyme
1 sprig of savory
1 sprig of fresh rosemary
1 head of garlic, cut horizontally
125 ml (1/2 cup) Val Ambré maple aperitif
Salt and freshly ground pepper, to taste
Red wine sauce with maple and oyster mushrooms
The mirepoix and reserved meat juices
20 ml (4 teaspoons) red wine vinegar
300 ml (1 1/4 cup) dry red wine
60 ml (1/4 cup) maple syrup (preferably Very Dark for its strong taste)
300 ml (1 1/4 cup) duck stock
50 g (2 oz) lardons (pork belly)
15 ml (1 tablespoon) butter
1 shallot, chopped
1 garlic clove, minced
8 large oyster mushrooms, sliced