Duck Magret with Cranberries and Sautéed Spinach with Lardons
Duck Magret with Cranberry Sauce and Sautéed Spinach with Lardons
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
2
Temps de préparation / Prep time
20 min.
Temps de cuisson / Cooking time
20 min.
When air meets the river! Don't be intimidated by duck magret—its cooking process is actually quite simple when you use the right technique. Follow the recipe and enjoy a moment of pure bliss with every bite!
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media/TV1. Airing from February 19, 2025. Cooked by the river at Canot Légaré, Loretteville, Quebec.
Par / ByChef Peter
Ingrédients / Ingredients
- 1 duck magret
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1 tbsp Wild Mushroom Salt
- 6 cups baby spinach
- 2 grey shallots, chopped
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1 cup smoked lardons, diced (or bacon)
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2 tbsp 35% cooking cream
- 2 cups frozen cranberries
- 200 ml maple syrup
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1 tsp ginger powder or freshly grated ginger
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1 lemon, sliced
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4 juniper berries, crushed
SAUTÉED SPINACH WITH LARDONS
CRANBERRY SAUCE
Instructions/ Directions
DUCK MAGRET
Season the flesh side of the duck magret with half the Wild Mushroom Salt, then score the fat side in a crosshatch pattern about ½ cm deep, without cutting into the meat. Let rest for about 15 minutes.
Place the duck fat-side down in a cold skillet, then cook over low heat for 3 to 4 minutes until the fat becomes crispy. Remove excess rendered duck fat and set it aside.
Flip the duck to the flesh side and cook until it reaches an internal temperature of 130°F. Remove from heat, lightly season with pepper, and let rest under a loosely placed aluminum foil tent until the internal temperature reaches 135°F.
SAUTÉED SPINACH WITH LARDONS
In the same skillet over low heat, add the reserved duck fat. Add the smoked lardons and cook until crispy. Stir in the shallots and cook until translucent.
Increase the heat to medium-high, add the baby spinach, and sauté while stirring. Pour in the cooking cream, mix well, and cook for another 30 seconds.
Season to taste and set aside.
CRANBERRY SAUCE
In a small saucepan over low heat, simmer the cranberries with a bit of duck fat or butter, the ginger, lemon slices, and maple syrup.
Cook until the cranberries burst and the texture resembles a compote, about 15 minutes. Then, remove from heat and discard the lemon slices.
Once rested, slice the duck magret into ½-inch thick pieces, place them over the sautéed spinach, and drizzle with the cranberry sauce.
Savoureuse découverte. Les épinards aux lardons, la compote de canneberges… Un fabuleux mélange de saveurs. On a ajouté quelques brins de romarin et écrasé de rattes aux herbes de JF Plante. Coup de coeur.