January 15th 2012
As if going out on Friday and Saturday wasn’t enough, Oli had brought a French Magret de Canard
The lobster was dispatched first
Cooking the duck came next. Magret de Canard is the breast of a Moulard duck which has been fattened up to produce foie gras. The meat is chewier than normal duck (though no more so than beef) and it’s much tastier. Brown the breast on both sides (ideally the skin should go crispy), in a heavy skillet – pour off and save the fat. Next cook it for a further 5 minutes in a preheated oven at about 200ºC. Magret de Canard should be allowed to rest after cooking (for up to 10 minutes) and served pink.
In the meantime, Su made mashed potato and there was a joint effort
caramelising sliced apple
and frying pieces of morcilla.
I eventually put the camera down to help serve!
Rick found a bottle of Tokaji in his wine cellar to go with dinner. The wine, also known as Tokay, only comes from Hungary and Slovakia, it’s sweet and topaz in colour.
Other Duck posts: