Magret à la D’Artagnan
A rich pan sauce of reduced red wine, armagnac, and black truffle butter adorns seared duck breasts for an impressive holiday dish that's also surprisingly simple to make.
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Cooking tools:
- Instant-read thermometer
- Skillet
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Pepper mill
Ingredients
- 2 Magret duck breasts, skin scored in a cross-hatch pattern
- Kosher salt
- freshly ground black pepper
- 1 shallot, finely chopped
- 1 cup duck and veal demi-glace
- 1 cup full-bodied red wine
- 1⁄4 cup armagnac
- 3 tbsp. black truffle butter
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