Duck Magret With a Blueberry Port Sauce Recipe

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Duck Magret With a Blueberry Port Sauce
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Ingredients
18
Count
Nutrition
943
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Duck Breast.
  2. Place the duck breast in a container with the garlic, orange zest and thyme. Cover the container and place it in a refrigerator, leave it to infuse for a few hours.
  3. Cook duck breast skin side down over medium/high heat to render fat and crisp skin. This will take 8-10 minutes, you will have to drain fat periodically as a lot of fat will fill the pan, just be careful. as it is very hot.
  4. Transfer duck to an oven proof dish, place on a wire rack and cook in 180c oven for 20-25 minutes, this will leave it nice and pink in the middle. I turn the oven, to grill, for the last few minutes to really crisp up the skin, but take your pick I like it this way.
  5. Blueberry Sauce.
  6. Heat port, half the berries and redcurrant jelly in a pan. Heat to a medium/high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency.
  7. Add a little water to cornflour and add to sauce to thicken slightly, add Dijon mustard and whisk to dissolve.
  8. Remove from heat and stir in remaining berries and serve immediately.
  9. Spinach.
  10. Heat oil in a large pan add onion and garlic, cook until onion softens.
  11. Melt butter in same pan, add spinach and cook until spinach is soft.
  12. Rosti Style Potatoes.
  13. Heat butter in a pan, add onion and garlic and cook until soft, using an absorbent cloth squeeze any excess liquid from potatoes and add to pan, cook until potato is sticky. Remove mixture from pan.
  14. Using egg rings place mixture inside and cook until browned and crisp on both sides.
  15. Alternatively I did this last night as I was in a hurry, but it does not make for the best presentation. Just leave potato in pan and stir cooking until crisp, it is a little quicker but potato is in bits rather than a nice shaped ring.
  16. To Serve: Pour a little sauce on plate, place sliced duck breast on top of sauce, serve spinach and rosti on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 943.08 Kcal (3948 kJ)
Calories from fat 334.43 Kcal
% Daily Value*
Total Fat 37.16g 57%
Cholesterol 189.63mg 63%
Sodium 348.88mg 15%
Potassium 2143.88mg 46%
Total Carbs 80.7g 27%
Sugars 34.03g 136%
Dietary Fiber 11.63g 47%
Protein 43.27g 87%
Vitamin C 90.5mg 151%
Vitamin A 1.6mg 53%
Iron 14.5mg 80%
Calcium 269.3mg 27%
Amount Per 100 g
Calories 112.82 Kcal (472 kJ)
Calories from fat 40.01 Kcal
% Daily Value*
Total Fat 4.45g 57%
Cholesterol 22.69mg 63%
Sodium 41.74mg 15%
Potassium 256.48mg 46%
Total Carbs 9.65g 27%
Sugars 4.07g 136%
Dietary Fiber 1.39g 47%
Protein 5.18g 87%
Vitamin C 10.8mg 151%
Vitamin A 0.2mg 53%
Iron 1.7mg 80%
Calcium 32.2mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.2
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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