Magret à la D’Artagnan | Saveur
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 2 Magret duck breasts, skin scored in a cross-hatch pattern
- Kosher salt and freshly ground black pepper, to taste
- 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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