Usually my recipes don’t take much more than 30 minutes to cook but that’s not the case with this one… You should start by making the potatoes gratin since it will take a bit of time to cook. Everything should take you around 1h30…
But it is SO worth it! I love this dish! It is tasty, exquisite and it looks great.
Also, it was part of the recipe that made me win the first price on a cooking competition I entered some months ago! It was a fun event promoted by the University of Bristol Food Society and the Bristol based cookery school The Devilled Egg. An amazing experience and an amazing school! I will be posting some more on this event as soon as I have some spare time.
Magret Duck with Berries Sauce and Potatoes Gratin (serves 4)
- 8 medium potatoes
- 1 tbsp of butter
- 0.5 l of milk
- 1 stick of rosemary
- 0.25 l of cream
- 1/2 cup of grated parmesan cheese
- salt and freshly ground black pepper
- Peel the potatoes. Slice them in thick slices.
- In a large frying pan melt the butter. Add the milk, the rosemary leaves and the sliced potatoes. Season with salt and pepper and let it cook in low fire for 30 minutes, or until the potatoes are soft.
- When the potatoes are slightly cooked, remove them from the milk. Add the cream to the milk and let it cook for 3-5 minutes in low fire stirring frequently.
- Pre-heat the oven at 180-200ºC.
- Grease a small/medium oven dish with a bit of butter. I usually use a small spring form cake tin so I can serve the gratin out of the tin. Start the gratin by placing potato slices in the end of the oven dish/tin. Cover with some of the cream mixture and sprinkle with grated cheese. Repeat the layers by this order (potatoes, milk and cream, cheese) making sure that you finish with grated cheese. Season with pepper.
- Cook in the oven for approximately 15 to 30 minutes until the cheese is toasted and the cream seems to be cooked and bound with the potatoes.
Magret Duck and Berries Sauce :
- 2 duck breasts
- 100 g of brown sugar
- 100 ml of water
- 1 cinnamon stick
- 2 tbsp of balsamic vinegar
- 150 g of blueberries
- 100 g of blackberries
- 40 g of butter
- Salt and freshly ground black pepper
- With a sharp knife make superficial cuts on the duck skin creating a pattern similar to a grid. With your hands rub the salt and pepper on both sides of the duck.
- Heat a non-stick frying pan. When it is hot (approximately 1 minute), place the duck breasts on it with the skin side facing down. Cook in hot fire for 5 to 10 minutes. After this time, turn the duck and let it cook for another 5 to 10 minutes. After the duck is fried, remove it from the frying pan and discard the fat.
- While the duck is cooking, heat the water in a pan with the cinnamon stick and the sugar. Mix and let it boil for 3 minutes.
- Using the same frying pan where you cook the duck, cook the sugar syrup with the vinegar. Add the berries and the butter. Cook for 3 to 5 minutes, stirring well, until the sauce thickens.
- Serve the duck sliced with the sauce on top.