Magrets in Blackcurrant Syrup Recipe

Ingredients:

• 2 duck magrets (breast fillets)
• 1 cup blackcurrant juice
• 1/4 cup red wine
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Season the duck magrets with salt and pepper.
2. Heat a large skillet over medium-high heat. Add the duck magrets skin-side down and cook for 5-7 minutes or until the skin is crispy and golden brown. Flip the magrets and cook for another 2-3 minutes until browned on the other side. Transfer to a plate and set aside.
3. To the same skillet, add blackcurrant juice, red wine, balsamic vinegar, honey, and butter. Cook over medium-high heat, stirring occasionally, until the sauce has slightly thickened and reduced by half.
4. Return the duck magrets to the skillet, skin-side up, and cook for 3-4 minutes or until they are cooked to your liking.
5. Remove the magrets from the skillet and let them rest for a few minutes before slicing them into thin strips.
6. Pour the blackcurrant sauce over the duck magrets and serve immediately.

Verdict and Serving Suggestions:

This magrets in blackcurrant syrup recipe is a delicious and elegant dish that will impress any dinner guest. The crispy skin of the duck magrets pairs perfectly with the sweet and tangy blackcurrant sauce. Serve with roasted vegetables, mashed potatoes, or a side salad for a complete meal. Enjoy!