Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Sophie’s festive braised Magret duck breast with a cassis and raspberry sauce served with a parsnip and carrot mash

on 31/10/2010
 

A wonderful & festive duck dinner!

 

Wonderful pink roasted sliced duck breast fillet


I made this stunning dinner yesterday. I love braised duck breast. I bought a free range Magret duck  aka duck breast, from a farm in the South West of France. I made a lovely Cassis and raspberry sauce with it and served it with a parsnip and carrot mash, without potatoes. I am sending this tasty duck dish over @ my friend’s Brittany’s blog: Real Sustenance. She organises a specialSeasonal’s Sundays & you can also take part!Just click onto the link & you will find out!!
 

A lovely braised magret duck breast

Print me!!!

Recipe:
For 2 persons
Ingredients:
1 Margret free range duck breast , with skin on and fat, mine was 348 gr.
Maldon sea salt flakes
grinds of black pepper
** For the Cassis and raspberry sauce:
60 ml of crème de Cassis de Dijon
60 ml of a good balsamic vinegar
4 shalots, peeled and finely minced
2 ( 15 ml ) tablespoons of a good raspberry jam/ I used raspberry jam sweetened with agave
120 gr of fresh raspberries
2 small knobs of Alpro soy baking margarine ( dairy free )
** For the parsnip and carrot mash:
400 gr of carrots, peeled and cut up into equal rounds, weighted when peeled
400 gr of parsnips, peeled and cut up into small chunks, each 0.5 cm x0.5 cm , weighted when peeled
Maldon sea salt flakes
a few grinds of black pepper
some Alpro Soy baking margarine
Herbamare salt
 
Method:
1. In 2 seperate cooking pots boil the parsnips and the carrot rounds until al dente. I added a bit of Herbamare salt to the boiling water. Drain well. Add the cooked parsnips to the carrots and mash more finely. Add some Maldon sea salt and a few grinds of black pepper to the mash. I also added a bit of Alpro Soy baking margarine to the mash. Taste. It has to taste fab and a bit sweet. Keep warm.
2. Heat a large non stick pan on a lower heat. Place the duck breast with the skin down into the pan without any fat!!! When the skin starts to fry, the skin will release its fat gradually. Now, time your timer for 12 minutes. It will take about 12 minutes for the fat to render completely. Now, turn the heat a bit higher on moderate heat. throughout the process the fat will melt. When there is a lot of fat in the pan, pour a lot of it out in a jug. So, leave the duck into the pan on the skin side for about 12 minutes. Just watch it carefully. Pour away most of the fat when there is a lot of fat in the pan.
3. When the 12 minutes are over, carefully flip ther duck over and fry the breast side for about 10 to 15 minutes. But, turn the heat off. Place a fitting lid onto the pan. Check the duck from time to time. If you want a rearer duck, just let it sit into the pan for about 10 minutes. I always serve my duck pink rosé, so that there is no blood left and let it sit into the pan for 15 minutes. I also seared the duck on all sides well during that time.
4. Warm 2 white serving plates into the oven.
5. Remove the duck from the pan and place it, tuck it neatly in aluminium foil to rest for about 10 minutes. In the meantime, make the sauce. Heat the pan up to a higher heat. You still have duck fat in the pan, if it isn’t enough, add a bit from the jug, where you kept the duck fat. In the remaining duck fat, fry the shalots quickly. Now, add the crème de Cassis. Stir well.
6. Add the raspberry jam, the balsamic vinegar and the fresh raspberries. Reduce the sauce a bit & taste. It tastes fab! When a bit reduced to your liking, turn the heat off and add 2 knobs of Alpro soy baking margarine. This binds the sauce a bit and makes it look glossy and sophisticated. Pour the sauce in a saucer. Now, place the duck breast on a chopping board and slice it thinly length ways. You will see that it is cooked to perfection!! It is still rosé on the inside.
7. Take your serving plates and plate up with a cooking ring in the middle of the plate. You fill it with the parsnip and carrot mash. Make the surface of the filled ring flat with a knife & carefully remove the ring. Do the same with the other plate. Place 2 slices of duck breast on each side of the middle of the plate. Spoon the warm sauce over the sides of the duck, but not too much so that you still can see the pink rosé of the duck for presentation. Serve at once and enjoy with a loved one.
 This is lovely enjoyed with a good Spanish wine like Viñas del Vero 2005, Colección Cabernet Sauvignon, with hints of blackberries and balsamic vinegar.
 
 
You can spoon some of the warm sauce again over your duck breasts slices so that the duck will still be hot when you eat it.
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You might like other duck recipes on my blog:
1. Smoked duck appetizers
2. Smoked duck, asparagus & fresh figs salad with a cranberry dressing

102 responses to “Sophie’s festive braised Magret duck breast with a cassis and raspberry sauce served with a parsnip and carrot mash

  1. kira says:

    OH yum! This sounds and looks mouth watering! Im drooling just looking and reading about this recipe sounds so succulent!

  2. Sophie says:

    Happy Cook said…
    My hubby and daughter love duck, and daughter often ask for it, i have only made till now with orange sauce, raspberry sauce sounds delcious.
    October 31, 2010

    Angie’s Recipes said…
    What a mouthwatering duck dish! And the raspberry sauce is the keeper.
    October 31, 2010

    Nicisme said…
    That sauce looks like it would be great for other dishes too. I love the presentation, looks so professional.
    October 31, 2010

    Koko said…
    Wow Sophie! This looks like a 5-star meal from a fancy restaurant!! I have never tried duck before, even when I ate meat, but I’ve heard it tastes amazing. Fabulous!
    October 31, 2010

    une cuillère pour les délices said…
    Ouah the Magret!! It is my favorite meat. =) Without speaking about the sauce and the mash. A pure delight.. Thank you!
    XoXo Clém’
    October 31, 2010

    Cooking Gallery said…
    Thanks for sharing this recipe. I love duck and Christmas is coming soon, so it also means time for duck again in the menu for me…:).
    October 31, 2010

    Gretchen said…
    The cassis and raspberry sauce looks amazing. I will have to give that a try. Lovely photos!
    October 31, 2010

    vanillasugar said…
    wow sophie you really out did yourself on this feast. it looks to die for good. love that creative mash too.
    October 31, 2010

    pigpigscorner said…
    The duck looks perfectly cooked! yum!
    October 31, 2010

    Cathy said…
    What a lovely dinner, Sophie. Duck breast would pair up so beautifully with this luscious raspberry cassis sauce. Your instructions are written so clearly. I can’t wait to try this.
    October 31, 2010

    Claudia said…
    Beautifully done, Sophie! The warm colors just entice you to the dish. The step-by-step is very helpful and I love the potato-less mash!
    November 01, 2010

    Valérie said…
    Such a gourmet dish! I love duck, and fruity sauces go so well with it!
    November 01, 2010

    Dr.Sameena Prathap said…
    Hi,

    That looks heavenly…Love duck…:)
    Dr.Sameena@
    http://www.myeasytocookrecipes.blogspot.com
    November 01, 2010

    Barbara Bakes said…
    The sauce sounds amazing. I love how you’ve plated it.
    November 01, 2010

    Joanne said…
    The parsnip – potato mash is super! Love the sweetness the parsnips offer to the dish.
    November 01, 2010

    A SPICY PERSPECTIVE said…
    Incredible, Sophie! Duck is probably my favorite protein! Just stunning!
    November 01, 2010

    Ina said…
    Sophie – that looks fabulous! My mom used to make duck too. What is creme de casis? Ina
    November 01, 2010

    elra said…
    Lovely duck cooked to perfection. I am literally drooling Sophie, it’s been awhile since I eat one.
    November 01, 2010

    Ina said…
    Thanks Sophie – I will definitely be looking for creme de casis.
    November 01, 2010

    Erica said…
    The sauce sounds wonderful!!!I don’t eat duck, but yours looks perfect!
    November 01, 2010

    Sarena Shasteen – The Non-Dairy Queen said…
    This is done beautifully! Wow!
    November 01, 2010

    Maria @ Scandi Foodie said…
    That duck surely looks perfect! And the cranberry sauce sounds delicious!
    November 01, 2010

    Barbara said…
    I love duck, Sophie! And the cassis raspberry sauce is a perfect accompaniment.
    Really must try your mash too.
    Lovely photos!
    November 01, 2010

    Damaris @Kitchen Corners said…
    Why do I cook the same things over and over again? It’s recipes like these that makes me want to venture out and try new things. My kids love going to the duck and by our house. Do you think they would like duck meat :)
    November 01, 2010

    Janet @Gourmet Traveller 88 said…
    Hi Sophie, I love duck breast, your dish is so inviting.

  3. Sophie33 says:

    Happy Cook said…
    My hubby and daughter love duck, and daughter often ask for it, i have only made till now with orange sauce, raspberry sauce sounds delcious.
    October 31, 2010

    Angie’s Recipes said…
    What a mouthwatering duck dish! And the raspberry sauce is the keeper.
    October 31, 2010

    Nicisme said…
    That sauce looks like it would be great for other dishes too. I love the presentation, looks so professional.
    October 31, 2010

    Koko said…
    Wow Sophie! This looks like a 5-star meal from a fancy restaurant!! I have never tried duck before, even when I ate meat, but I’ve heard it tastes amazing. Fabulous!
    October 31, 2010

    une cuillère pour les délices said…
    Ouah the Magret!! It is my favorite meat. =) Without speaking about the sauce and the mash. A pure delight.. Thank you!
    XoXo Clém’
    October 31, 2010

    Cooking Gallery said…
    Thanks for sharing this recipe. I love duck and Christmas is coming soon, so it also means time for duck again in the menu for me…:).
    October 31, 2010

    Gretchen said…
    The cassis and raspberry sauce looks amazing. I will have to give that a try. Lovely photos!
    October 31, 2010

    vanillasugar said…
    wow sophie you really out did yourself on this feast. it looks to die for good. love that creative mash too.
    October 31, 2010

    pigpigscorner said…
    The duck looks perfectly cooked! yum!
    October 31, 2010

    Cathy said…
    What a lovely dinner, Sophie. Duck breast would pair up so beautifully with this luscious raspberry cassis sauce. Your instructions are written so clearly. I can’t wait to try this.
    October 31, 2010

    Claudia said…
    Beautifully done, Sophie! The warm colors just entice you to the dish. The step-by-step is very helpful and I love the potato-less mash!
    November 01, 2010

    Valérie said…
    Such a gourmet dish! I love duck, and fruity sauces go so well with it!
    November 01, 2010

    Dr.Sameena Prathap said…
    Hi,

    That looks heavenly…Love duck…:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com
    November 01, 2010

    Barbara Bakes said…
    The sauce sounds amazing. I love how you’ve plated it.
    November 01, 2010

    Joanne said…
    The parsnip – potato mash is super! Love the sweetness the parsnips offer to the dish.
    November 01, 2010

    A SPICY PERSPECTIVE said…
    Incredible, Sophie! Duck is probably my favorite protein! Just stunning!
    November 01, 2010
    Ina said…

    Sophie – that looks fabulous! My mom used to make duck too. What is creme de casis? Ina
    November 01, 2010

    elra said…
    Lovely duck cooked to perfection. I am literally drooling Sophie, it’s been awhile since I eat one.
    November 01, 2010

    Ina said…
    Thanks Sophie – I will definitely be looking for creme de casis.
    November 01, 2010

    Erica said…
    The sauce sounds wonderful!!!I don’t eat duck, but yours looks perfect!
    November 01, 2010

    Sarena Shasteen – The Non-Dairy Queen said…
    This is done beautifully! Wow!
    November 01, 2010

    Maria @ Scandi Foodie said…
    That duck surely looks perfect! And the cranberry sauce sounds delicious!
    November 01, 2010

    Barbara said…
    I love duck, Sophie! And the cassis raspberry sauce is a perfect accompaniment.
    Really must try your mash too.
    Lovely photos!
    November 01, 2010

    Damaris @Kitchen Corners said…
    Why do I cook the same things over and over again? It’s recipes like these that makes me want to venture out and try new things. My kids love going to the duck and by our house. Do you think they would like duck meat :)
    November 01, 2010

    Janet @Gourmet Traveller 88 said…
    Hi Sophie, I love duck breast, your dish is so inviting.

  4. Sophie33 says:

    coolblogger said…
    Pretty interesting recipe! Loving all ur dishes.
    November 02, 2010

    Anna Johnston said…
    Oh Yesss ;) Now your talking. I love this dish & the raspberry sauce would be amazing with it. This is comfort food for foodies for sure.
    November 02, 2010

    Foodessa said…
    My only recollection of having tasty and tender meat from this bird was at least 10 years ago. The other day, I ordered it at the restaurant to be disappointed yet another time. After having gone through your great recipe explanation…I think it’s high time I try this in my kitchen. Thanks Sophie…great meal preparation ;o)

    Flavourful wishes,
    Claudia
    November 02, 2010

    Carolyn said…
    I adore duck but I have never cooked it at home…thanks for providing a great recipe!
    November 02, 2010

    Anna said…
    That looks lovely Sophie. I never tried to cook duck, somehow I feel it’s more difficult than chicken. But apparently not. Thanks for the recipe.
    November 02, 2010

    Hélène (Cannes) said…
    Ta purée … la petite sauce … Mmmmm … J’ai des magrets de canard au congélateur et je sais comment ils seront mangés ! ;o)
    Bisous

    Hélène
    November 03, 2010
    5 Star Foodie said…
    Wow, Sophie, what an amazing sophisticated meal! I love the cassis and raspberry sauce to pair with duck breast! Excellent!
    November 03, 2010

    CinnamonQuill/GlutenFreeFeed.com said…
    What a fancy meal! This looks wonderful…I’d love some of that parsnip carrot mash, even though it’s breakfast-time here. :) Nice work!

    (Sorry for the delay in posting to GlutenFreeFeed, I’ve been quite ill with the flu. Boo.)
    November 03, 2010

    Jeannie said…
    Amazingly scrumptious looking dish, Sophie, can imagine how the taste is like with the raspberries sauce :)
    November 03, 2010

    Debbie said…
    Looks delicious Sophie and I just love the raspberry sauce…
    November 03, 2010

    Cheryl said…
    Wow, that is quite elegant, I love it!
    November 03, 2010

    tasteofbeirut said…
    I saw some duck magret sold in the supermarket in Beirut (the fancy one!) and I was really tempted, just did not have a good recipe! This one is a fabulous one to enjoy the magret with! Thanks Sophie!
    November 04, 2010

    Nirmala said…
    Sophie, what a decadent meal! I hope the co-eater showed great great appreciation. I’m not sure duck is in my future (eating yes) but cooking!
    November 04, 2010

    Beth said…
    The parsnip and carrot mash looks just wonderful!
    November 04, 2010

    Heavenly Housewife said…
    That duck looks like it is cooked to perfection. I love the beautiful and sophisticated flavours that you have to accompany it too.
    *kisses* HH
    November 04, 2010

    The Breakfast Lover said…
    Oooooooo! tiene una pinta magnifica!!! tengo curiosidad, si no celebrais Halloween como se llama vuestra fiesta? aquí en España se llama día de todos los santos.
    November 04, 2010

    Gulmohar said…
    What a wonderful meal…a perfect dinner on the table, Sophie
    November 04, 2010

    Nadji said…
    Un plat qui me fait déjà penser à Noël et tout ce qui est dedans est très bon.
    Très belle réalisation.
    A bientôt.
    November 04, 2010

    celia said…
    Sophie, stunning it absolutely the right word! That looks delicious – love the combination of duck and sweet sauce!
    November 04, 2010

    My Carolina Kitchen said…
    Sophie, I love duck and I know cassis would make it fabulous.
    Sam
    November 04, 2010

    Daily Spud said…
    Oh my, Sophie – I am enchanted by the idea of cassis and raspberry sauce – it sounds absolutely divine and indeed very festive!
    November 04, 2010

    Rico said…
    Looks delicious and the meat looks like is cooked to perfection, a wonderful and delicious recipe one to be made again and again…well done cheers for the share !!! kisses xxx
    November 05, 2010

    Joie de vivre said…
    Sophie,
    This makes me hungry! Thanks for your follow up comment on the rice pilaf! I’m glad to hear you liked it.
    November 06, 2010

    Olive said…
    Wow, Sophie! It sounds like an entree from a menu of a five-star resto.. and it looks so mouth-watering delicious!
    November 06, 2010

    myfrenchkitchen said…
    O la…que j’adore le magret de canard!! Une recette appétissante que tu nous propose…parfaite pour la saison festive!

    bisous
    Ronelle
    November 06, 2010

    Kerstin said…
    What a gorgeous and impressive meal Sophie – yum! I need to learn how to cook duck!
    November 06, 2010

    SLColman said…
    What a wonderful meal this must have been! Beautifully plated too :)
    November 07, 2010

    Sirop Grenadine said…
    Trop trop bon!! Les photos sont magnifiques !
    November 07, 2010

    Chef Chuck said…
    Hello Sophie!!! This duck looks to die for!!
    Cooked just right with a wonderful sauce~ Take care :)
    November 07, 2010

    Junglefrog said…
    O that looks amazing Sophie! And I am not even a big fan of duck but the sauce you made sounds just perfect for a lot more meat then just the duck..
    November 07, 2010

    Donna-FFW said…
    The raspberry sauce sounds like the perfect partner for the duck!! Delicious!
    November 08, 2010

    Carolyn Jung said…
    So fancy! I need to get invited to your house for dinner. I’d even bring the wine. ;)
    November 08, 2010

    Rosa’s Yummy Yums said…
    A gourmet dish! I love such combinations. Your duck breast is cooked to perfection.

    Cheers,

    Rosa
    November 08, 2010

    Joanne said…
    Oh Sophie this meal looks fabulous! You have such a great eye for flavor pairings.
    November 08, 2010

    lisaiscooking said…
    Cassis and raspberry sauce sound so good for duck! Looks like an amazing meal.
    November 08, 2010

    Hungry Dog said…
    Oh my goodness. This sounds divine. I love duck but never make it…somehow I am intimidated by it. Yours looks perfectly cooked and that sauce sounds incredible.
    November 09, 2010

    OysterCulture said…
    Stunning is right – you ripped the words from my mouth, which was not a problem as it was hanging open in awe!
    November 09, 2010

    Reeni said…
    What a delicious meal Sophie! Very fancy! The sauce sounds wonderful too.
    November 09, 2010

    Claudia said…
    An awesome meal Sophie. Now I’ve got to run out and get a duck, as well as a few parsnips. Great flavor combinations here. And, I was just thinking it was time I did a confit anyway.
    November 09, 2010

    Velva said…
    Duck is one meat that Americans need to make more effort to discover and enjoy.
    Your dish is beautiful. Fruit is always a lovely pairing as is a good red zinfandel wine.
    November 09, 2010

    Esme said…
    Oh la la. Je T’aime la canard.
    November 09, 2010

    Juliana said…
    What a great duck dish…somehow I always think of dusk as a whole…I sure can handle this kind of duck :-)
    November 09, 2010

    Jamie said…
    Sophie, this is stupendous! Gorgeous! I absolutely LOVE duck breast and even more than that I love it with a fruit sauce. This is fabulous and I so want to try this for the holidays. Fantastic recipe! xo
    November 09, 2010

    Peggy said…
    Duck is definitely my bird of choice! This recipe sounds fantastic Sophie!
    November 09, 2010

    nancy said…
    mmm, the duck breast looks perfectly cooked! Such a great combination with the fruity sauce and the carrot-parsnip mash. I am craving this right now!
    November 10, 2010

    cavewomancafe said…
    Wow does this look GOOOOOD! I have never experimented with much duck and i will have to remedy that this winter. I’ll start with this recipe.
    November 11, 2010

    Gail said…
    Duck – my favourite! The sauce sounds delicious, and you have cooked it perfectly too!
    November 12, 2010

    ixult said…
    i love duck! this sounds really good, and looks beautiful!
    November 13, 2010

    Quay Po Cooks said…
    I love duck and I just had some for dinner this evening:D This looks awfully lip smacking!
    November 21, 2010

    Kat said…
    Oh dear lord, this looks perfect. yum, yum, yum. *need … to … go … ravage … the … fridge*
    December 06, 2010

  5. Oh my goodness, I love braised duck too and this just looks incredible, what wonderful flavor combinations you’ve mixed up.

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