How to make Duck magret and quenelles?
This recipe takes 55 minutes for 4 servings, medium difficulty.
The meat's tenderness married with the sweetness of almond quenelles.
30 min
Prep time
25 min
Cook time
4
Servings
Medium
Difficulty
55 min
Total time
Oven
Cooking method
Lunch
Meal type
What ingredients for Duck magret and quenelles?
How to prepare Duck magret and quenelles?
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1
Preparation of Duck Breast Season the duck breasts, flesh side, with freshly ground salt and cracked black pepper.
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2
Peel the ginger roots, thinly slice them into strips, then place half of them on one of the breasts.
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3
Use the other breast to cover the first one and secure it with kitchen string.
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4
Place a sheet of aluminum foil in a baking dish, folding up about 7 cm around the edges.
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5
Arrange the roasting meat, previously seasoned with salt and pepper, near the grill pan.
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6
Place the remaining ginger around it.
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7
Cook each side under a hot oven for about thirty minutes.
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8
Turn the roast as soon as the skin side is caramelized.
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9
Once out of the oven, slice the roast into thin strips.
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10
Preparation of Almond Quenelles Bring salted water to a boil.
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11
Pour it into a shallow dish.
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12
Sprinkle with almond flakes.
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13
Cut the tomatoes into small pieces and chop the garlic.
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14
Mix them with the puree.
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15
Add 2 egg yolks.
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16
Form small quenelles.
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17
Dust them in flour.
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18
Heat oil in a frying pan and brown the quenelles for 15 minutes.
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19
Serve well hot with chervil or parsley.
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Frequently asked questions
Preparation takes 30 minutes and cooking takes 25 minutes, for a total of 55 minutes.
This recipe serves 4 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
This recipe is prepared using oven. Follow the detailed steps above for best results.
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