New Recipe: GastroMary and Ted Buetow Rock the D’Artagnan Duck Steak

Moulard Duck Magret Breasts with Homemade Blueberry Preserves & Demi-Glace

Mary McGuire, alias “gastrogirl”, invites guest Chef Teddy Buetow of Theos Cream City Chop House into one of the gastrotommy kitchens to prepare this wonderful dish.

It seems many home cooks are not comfortable preparing Duck, and that is a mistake. When following this recipe and video, you will find this dish quite easy to prepare. With these Margret Breasts that are like a steak but even better, you cannot go wrong.

Teddy tells us the first key to being a great chef is starting with the best products available. D’Artagnan Magret Duck Breasts and seasonal fresh blueberries make this a reality. These Breasts are about twice the size of a regular duck breast having been corn fed twice daily the three weeks before processing. This meat is then aged on the bone seven days to develop a juicy meat with a rich flavor and firm texture. When we finished this dish and enjoyed with fellow gastrotommy insiders, we all were saying how this is better than a great steak.

Watch the cooking video that accompanies this recipe on gastrotommy.com and jump in making this dish for your family and guests. You will not be dissapointed.

Duck Breast with Homemade Blueberry Preserves & Demi-Glace

Teddy Knows proteins and how to prepare them. When you start with the best product, D’Artagnan Moulard Duck Margret, homemade blueberry preserves, Demi-Glace, and red wine in a pan sauce for Duck Breasts, you cannot go wrong!

Ingredients

2 pints fresh blueberries
1/2 cup Cabernet red wine
1/3 cup finely sliced shallots
1/3 cup balsamic vinegar
2 cloves garlic minced
3 tablespoons white sugar
4 tablespoons butter
2 - 4 D’Artagnan Moulard Magret Duck Breasts
6.5 OZ D’Artagnan Duck/Veal Demi-Gace
3/4 cup apple juice
Olive Oil
Kosher or Sea Salt
coarsely-ground black pepper
arugula or other leaves for display

To begin the sauce, cover bottom of a medium saucepan with olive oil, add 1/2 shallots simmer 2 minutes then add balsamic and apple juice – put blueberries on top and sprinkle with sugar. Simmer, stirring occasionally over medium to high, for approx. 10 minutes. Set the pan aside.
Place your magrets on a cutting board and crosshatch the skin, cutting down almost to the meat creating 1/2 inch squares. Generously salt and pepper Duck Breasts.
Heat a heavy frying pan over high heat and add olive oil to just moisten the bottom of the pan. Add the magrets, skin side down, and fry until the skin is very brown and crisp to extract as much fat as possible, about 5 minutes or longer if necessary. Turn and brown the other side, 2 to 3 minutes longer. Place the pan into 350 oven 4 minutes and then remove and test for rare to medium rare. May require another 2 to 3 minutes. Be careful no to over cook. When done remove from pan and cover magrets with foil to keep warm and rest – about 10 minutes.
To finish the sauce, discard the excess fat from the frying pan (leaving a little) and now over medium/high heat add about 1 tablespoon of olive oil, remaining shallots and garlic. Stir for 2 to 3 minutes being careful not to burn the garlic. Add wine and allow to reduce for 5 minutes stirring occasionally. Add Demi-Glace and reduce another 5 minutes stirring occasionally. Add butter stirring until butter is well blended and then add Blueberry Preserves. Stir well and heat through. Set the sauce aside.
Carve the magrets on the diagonal into 1/2 inch slices. Pour 3/4th’s sauce onto large serving plate and carefully arrange sliced Duck Breasts onto sauce overlapping them. Decorate plate with greens and serve. Remaining sauce for extra dipping in small cups for those desiring additional sauce. ENJOY!