Four spice honey glazed duck magret and roasted garlic mashed potatoes, mixed green salad with french shallot

Mains, Duck

Roasted duck magret with honey and 4 spices glaze accompanied by mashed Yukon gold potatoes flavored roasted garlic.


Recipe for 4 persons

For the duck magret

2 Unit(s)
Duck magret
120 Ml
5 Ml
4 spices powder

For the garlic mashed potatoes

600 Gr
Yukon gold potatoes
1 Unit(s)
Head of garlic
200 Ml
Cream 35%
100 Gr

Green salad with French shallot

4 Handful(s)
Mixed greens
1 Unit(s)
French shallot
5 Ml
Balsamic vinegar
10 Ml
Olive oil
  • Olive oil
  • Salt and pepper
  • Butter
Four spice honey glazed duck magret and roasted garlic mashed potatoes, mixed green salad with French shallot

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.

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