I think I’m suffering from “Francophile creep”, a slow, insidious mind-snatching that occurs after living in close proximity with the consumers of fine wines and cuisine, Les Gaulois. I never thought this would happen to me but this morning while prepping the good quality, German duck breasts, I found my self thinking “These look funny, they will probably taste okay but so un-French.”
Oh-My-God! I’m an American! France has ruined the world for me! I only want French butter, wines, meats, foie gras, escargots, mussels and boudin noir. Of course it didn’t help that Jade said that the magret tasted different. Sick, sick, sick! I’m sorry I secretly laughed at you Francophile people. You couldn’t help yourselves 🙂
This recipe comes from L’Aquitaine and I made this about a year ago http://cookinginsens.com/2011/10/18/magret-de-canard-a-laquitaine/. Today, in consideration of Jade, I added gnocchi with sauteed onions and chives. I’ve also toned down the butter and sugar for the magret ; not sure if that was good or bad.
Magret de Canard a la Vanille
2 uncooked magret de canard
2 packages of sucre vanille; if you can’t find this in a gourmet store, you can make your own http://artofthehome.com/articles/homemade-vanilla-sugar-sucre-vanille-for-baking
1/2 cup balsamic vinegar, plus 2 tbsp
4 tbsp butter
Salt and pepper
3 apples, cored and cut into 8 pieces each
1/2 tsp cinnamon
2 tbsp sugar
Score the magret on the fat sides in a diamond pattern, sprinkle with 1 package of sucre vanille on both sides, 2 tablespoons of balsamic vinegar and refrigerate for 1-2 hours.
In a sauce pan, boil 1/2 cup of balsamic vinegar with 1/2 package of sucre vanille and 1/2 tsp of black pepper until the liquid is reduced by half. Set aside.
Saute the onions in 2 tablespoons of butter, salt and pepper on a low flame for about 15 minutes, mix with the gnocchi, sprinkle with chopped chives. Set aside.
Sprinkle the sugar, cinnamon and remaining 1/2 package of sucre vanille on the apples and brown in 2 tablespoons of butter. Set aside.
Sear the magret de canard on the fat side first for 5 minutes, remove the accumulated fat, turn and cook on the other side for 8 minutes. Reheat the vinegar reduction, the apples and the gnocchi, slice the magret and serve.
Wine suggestion: Cremant de Alsace