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Maple Glaze Duck Magrets with Red Wine Sauce and Oyster Mushrooms
Yield : 4 Servings
Maple Syrup Glaze
250 ml (1 cup) maple taffy
30 ml (2 tbsp.) rice vinegar (or cider vinegar)
30 ml (2 tbsp.) aperitif Val Ambré (maple syrup liqueur, such as Pineau des Charentes)
15 ml (1 tbsp.) coarse ground black pepper
15 ml (1 tbsp.) fresh ginger, grated
Combine the glaze ingredients in a casserole, bring to a boil, and set aside.
Duck
1 duck (duck supremes with bones in)
Or 2 fattened duck breast magrets
300 g (10 oz) vegetable mirepoix (equal parts of celery, carrots, onion, leek, chopped into fine cubes)
2 sprigs of fresh thyme
1 sprig of fresh savory
1 sprig of fresh rosemary
1 head of garlic , sliced across
125 ml (1/2 cup) Val Ambré
Salt and freshly ground pepper, to taste
Red Wine Sauce with Maple Syrup and Oyster Mushrooms
Mirepoix and reserved duck cooking juices
20 ml (4 tsp.) red wine vinegar
300 ml (1 1/4 cup) dry red wine
60 ml (1/4 cup) maple syrup
300 ml (1 1/4 cup) duck stock
50 g (2 oz) small cubes of lard (pork belly)
15 ml (1 tbsp.) butter
1 shallot, finely chopped
1 garlic clove, minced
8 large oyster mushrooms
Salt and freshly ground pepper, to taste
In a thick bottom sauté pan, gently brown the duck supremes without adding any type of fat. Set aside. In the same pan, “sweat” the mirepoix for a few minutes, then add the fresh herbs, garlic and duck suprêmes (top side up) and singe with Val Ambré. Season. Baste duck with a generous quantity of maple syrup glaze and cook in the oven at 400°ºF (220°C). Baste every 10 minutes; cook for a total of about 25 minutes (until the skin reaches a nice amber colour and the meat not overcooked).
Set aside for 20 minutes, then slice. This stage allows the meat to rest.
While the meat is resting, heat the mirepoix and the cooking juice, add vinegar, red wine and maple syrup and cook until the mixture is reduced by half. Add the duck stock, simmer for about 10 minutes and filter out the juice. In a small casserole, brown the lard in butter until it becomes crispy. Add shallots, garlic and oyster mushrooms, season and add the filtered duck juice. Reduce to obtain a desired consistency.
Gently remove the duck breasts from the pan, slice against the grain and serve with sauce (sauce should be very hot).
Chef’s Tip
You can serve the maple-glaze duck with wild mushrooms that have been sautéd in butter, accompanied with roasted parsnips.
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SPECIAL DAY COOKING
François Blais – restaurant Panache, Québec
“François Blais, the young and talented executive chef at Panache de l’Auberge Saint-Antoine, considers maple syrup alongside such exclusive ingredients as truffles, olive oil and exquisite chocolate. In this recipe, he marries the sweet flavours of maple syrup and duck.”
— Philippe Mollé |
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