Magret de Canard with balsamic shallot sauce

(2)

David Swenson

Chicago, IL

Trained as a chemist, though my work is all computers. Cooking lets me pretend to I'm in a lab again!

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Credit for this recipe goes to Jonathan Jean. His recipe is here: https://recipes.anovaculinary.com/recipe/magret-de-canard-et-sa-sauce-echalotes-balsamique. This is my retelling of the recipe in English, plus sharing a few of my own modifications (including that I cook it at a slightly lower temperature). The balsamic-shallot sauce makes more than what is needed for the duck. I like to use leftover sauce as a salad dressing. If I'm only cooking for one, I make the sauce for the both parts, and before putting the duck in the bag, I cut it in half and put half in a bag in the circulator and half in a bag in the refrigerator.
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Ingredients for 2

  • 1 magret de canard

  • 2-3 shallots

  • 1.5-2 oz balsamic vinegar

  • 1 tablespoon honey

  • Salt and pepper

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 133ºF / 56.1ºC

  • Step 2

    Cut a cross-hatch pattern into the skin of the duck. This helps to release the fat. Salt the skin side only.

  • Step 3

    Cook the skin side of the duck in a very hot pan for about 1 minute. The fat will be used to make the sauce, but sometimes there's enough that you can keep some aside to use as a cooking fat later.

  • Step 4

    Salt and pepper both sides of the duck, seal in a vacuum bag, and place in the sous-vide circulator for 2 hours.

  • Step 5

    Dice the shallots and sauté them in the duck fat for about 5 minutes. Remove from heat, add vinegar and honey.

    • Finishing Steps

    • Step 0

      Remove the duck from the bag and dry thoroughly with a paper towel.

    • Step 1

      Sear the duck in a very hot pan, skin side down, for a minute or two. Then sear the meat side for just a few moments.

    • Step 2

      To serve, slice into pieces 1/2-3/4 inch thick. Spoon a line of the sauce down the center of the duck. I like to serve this with sliced cucumbers and cherry tomatoes.

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133 F / 56.1 C Recipe Temp
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