About 5ml of Escuminac Limited Edition birch syrup (to season)
2 tablespoons of french shallots
15ml of olive oil
30ml of cider vinegar
15ml of Escuminac Limited Edition birch syrup
1 sliced apple
180ml of beef bouillon
1 tablespoon of cornstarch
Salt and pepper to taste
1.Preheat the oven up to 180°C (350°F).
2.Make diagonal incisions on the magret’s fat without touching the flesh.
3.In a pan, cook over medium-high heat the duck magret, fat side first for about 6-7 minutes, and remove fat as it melts.
4.Put the duck’s fat aside.
5.Pursue with the cooking of the flesh side for about 4 minutes.
6.Brush the magret’ fat with birch syrup and cook in oven, fat side up, for about 10 to 15 minutes to obtain a medium rare result. Keep the magret duck off the heat for about 10 minutes.
7.DRESSING: Sweat the shallots in olive oil over medium heat and cover.
8.DRESSING: Deglaze with the cider vinegar.
9.DRESSING: Add the birch syrup and the apples.
10.DRESSING: Slightly caramelize.
11.DRESSING: Add the beef bouillon.
12.DRESSING: Thicken with the cornstarch diluted in a bit of cold water.
13.Slice the duck magret and serve with a drizzle of sauce.
*Please note that due to COVID19, delivery times may take longer than usual and stock availability is reduced in some countries. We are working on restocking as soon as possible. Thank you for your understanding*