Magret With Rhubarb and Blood Oranges

By Florence Fabricant

Published April 15, 2014

  • Rikki Snyder for The New York Times
Media 1 of 1
Total Time
1 hour 45 minutes
Rating
4(30)
Comments
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Magret is fattened duck breast. I like to serve it on a round plate, with the slices fanned out and the thick, chutney-like sauce piled in the center. The rhubarb plays off rosy meat and the orange contributes more acid.

Featured in: An Acidic Wine Calls for Duck and Rhubarb

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Ingredients

Yield:6 servings

  • 2 duck breasts (magrets), each about 1 pound

  • Salt and ground black pepper

  • ½ pound rhubarb, leaves removed, cut in ½-inch pieces

  • 1 ½ tablespoons sugar

  • 1 cup finely chopped red onion

  • Zest and segments from 2 blood oranges

  • 1 cup dry red wine

  • 1 tablespoon red miso

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

10 grams carbs; 116 milligrams cholesterol; 259 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 2 grams fiber; 656 milligrams sodium; 31 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 175 degrees. With a sharp knife, score the skin side of the duck breasts in a crisscross pattern but do not cut into the flesh. Season with salt and pepper. Heat an ovenproof skillet, preferably cast iron, to very hot. Place duck breasts in pan, skin side down, and sear until browned, about 2 minutes. Remove. Reserve 1 tablespoon of fat and discard rest. Return duck to pan, skin side up, and place in oven for 1 ½ hours.

  2. Step 2

    Place reserved duck fat in a 10-inch skillet on medium-high heat. Add rhubarb, sprinkle with half the sugar and cook a couple of minutes, until the pieces start to brown but are still somewhat crisp. Remove to a dish. Reduce heat to medium-low. Add onion and sauté slowly until very tender. Stir in orange zest and wine. Simmer until wine is reduced by half. Stir in remaining sugar and the miso. Season with salt and pepper. Set aside.

  3. Step 3

    When duck has finished cooking, remove it to a cutting board, slice it thin on the bias and arrange the slices on a platter. Briefly reheat wine sauce and fold in the rhubarb and orange segments. Check seasonings and spoon sauce alongside duck.

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Ratings

4 out of 5
30 user ratings
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Comments

Sue L

I realize this was awhile back, but it's new to me so gotta ask: Despite the 1 1/2 hours, can anyone verify the oven temp is 175° Fahrenheit?!

Alexis Sogl

We did a weeknight version of this recipe by cooking the duck in the pan as directed, putting the oven on high and baking it for 20 minutes instead of an hour and a half.

kdinmass

The oven temperature in this is wrong. A friend was able to google up a different writing of her recipe where she lists it as 300° and you turn the duck halfway. I believe that it should be in the oven for a shorter time as well...

John B.

The sauce is great! I'd recommend crisping and browning the breasts, setting them aside a room temp. Then make the sauce. Fire in the oven to 130 degrees max and allow to rest for 5 min. Delicioius & med rare.

Alexis Sogl

We did a weeknight version of this recipe by cooking the duck in the pan as directed, putting the oven on high and baking it for 20 minutes instead of an hour and a half.

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