Magret with Tangy Compote

Ingredients:

• 2 duck breasts (magret)
• 4 tbsp. olive oil
• 4 apples, peeled and chopped
• 1 red onion, chopped
• 1 tsp. mustard powder
• 1 tsp. ginger powder
• 3 tbsp. red wine vinegar
• 3 tbsp. honey
• 1/2 tsp. salt
• 1/2 tsp. black pepper

Instructions:

1. Preheat oven to 400°F (205°C).
2. Slice the skin of each duck breast, leaving the fat underneath intact.
3. Season both sides of the duck breast with salt and pepper.
4. Heat 2 tablespoons of olive oil in a heavy cast-iron skillet over medium-high heat.
5. Add the duck breasts skin-side down, and cook for 6-8 minutes or until the skin is crispy and brown.
6. Flip the duck breasts, and cook for an additional 2-3 minutes on the other side.
7. Transfer the skillet to the preheated oven, and roast the duck breasts for 8-10 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
8. Remove the skillet from the oven, and let the duck breasts rest for 5-10 minutes before slicing.
9. While the duck is cooking, prepare the tangy compote. Heat 2 tablespoons of olive oil in a saucepan over medium heat.
10. Add the chopped apples and red onion, and cook for 5-6 minutes or until softened.
11. Add the mustard powder, ginger powder, red wine vinegar, honey, salt, and pepper, and stir to combine.
12. Cook for an additional 5-6 minutes or until the compote is thick and syrupy.
13. Serve the sliced duck breasts with the tangy compote, garnished with chopped fresh parsley or chives.

Verdict:

The tangy compote adds a burst of flavor to the rich, juicy duck breast. This recipe is perfect for a special occasion or a fancy dinner party. It’s also surprisingly easy to make, and the result is sure to impress your guests.

Serving Suggestions:

• Roasted potatoes or sweet potatoes
• Steamed green beans or asparagus
• Crusty bread or dinner rolls
• A glass of red wine, such as Pinot Noir or Cabernet Sauvignon