Four spice honey glazed duck magret and roasted garlic mashed potatoes, mixed green salad with french shallot
Roasted duck magret with honey and 4 spices glaze accompanied by mashed Yukon gold potatoes flavored roasted garlic.
IngredientsRecipe for 4 persons
For the duck magret
For the garlic mashed potatoes
Green salad with French shallot
- Olive oil
- Salt and pepper
Preparation time: 30 min
Preheat your four at 400 °F
- General preparation
Peel the potatoes and cut them into pieces. Reserve in cold water. Cut the garlic in half and roast the ½ heads of garlic in the oven with a drizzle of olive oil for 25 minutes wrap in aluminum paper.
- Lacquer preparation
In a small saucepan, heat up the honey mixed with 4 spices on medium heat for 5 minutes.
- Preparation of duck magret
Season the duck magret with salt and pepper. In non-stick skillet, sear the duck over medium heat, being careful to start with the fat side. Once the duck is golden on both sides, lay it on a baking sheet. Using a pastry brush, brush the duck with the glaze. Bake in oven for 6-8 minutes. Let rest.
- Prepare mashed potatoes with roasted garlic
Place the potato pieces in a saucepan and cover with cold water. Bring to a boil and cook over medium heat for 20 minutes. Drain and mash the potatoes with a potato masher. Transfer the roasted garlic pulp in the hot cream and butter and mix everything with a hand blender. Finally stir the mix in the mashed potatoes and season with salt and pepper. Reserve.
- Green salad
In a bowl, mix the balsamic vinegar with the olive oil and the French shallot. Season with salt and pepper. Add the dressing to the salad just before serving.
- To serve
Thinly slice the duck magret. In each plate, serve the mashed potatoes using a ring mold, arrange the duck slices on top in a fan.
Duck magret benefits from being cooked over medium rather than high heat on the skin side to maximize fat melting and consequently: crustiness.