Magret à la DArtagnan
Ingredients
- 2 Magret duck breasts, skin scored in a cross-hatch pattern
- Kosher salt and freshly ground black pepper, to taste
- 1 shallot, finely chopped
- 1 cup duck and veal demi-glace
- 1 cup full-bodied red wine
- 1⁄4 cup armagnac
- 3 tbsp. black truffle butter
Organization Tags
Tags easily organize your Recipe Library
Comments