Duck Magrets With Endives and Cranberry Sauce

Ingredients

• 2 duck breasts (preferably magrets)
• 45 ml duck fat (reserved during cooking)
• 15 ml sugar
• 6 medium endives, julienned
• to taste salt and pepper
• 250 ml demi-glace
• 60 ml dried cranberries
• 5 ml chopped garlic
• 60 ml cream (optional)

Directions

1. 1

   Preheat oven to 180°C (350°F).

2. 2

   Score duck skin in a diamond pattern.

3. 3

   In a skillet over medium heat, cook fillets skin-side down about 6-7 minutes, pouring off fat as it melts. Reserve fat.

4. 4

   Turn and cook 4 more minutes.

5. 5

   Roast skin-side up 10-15 minutes for medium doneness. Remove to a platter and let stand about 10 minutes, allowing the juices to settle for moist, tender meat.

6. 6

   Meanwhile, heat reserved fat, add sugar and sauté endives for a few minutes.

7. 7

   Salt and pepper. Keep warm. Set aside.

8. 8

   In the same skillet, pour demi-glace, add cranberries and garlic and simmer for a few minutes.

9. 9

   Season to taste.

10. 10

    Slice magrets. Lay slices on a bed of endives. Spoon cranberry sauce over and around.

11. 11

    Serve.

12. 12

    For a smooth, rich sauce, add cream just before serving.