Directions:
- Preheat oven to 180°C (350°F).
- Score duck skin in a diamond pattern.
- In a skillet over medium heat, cook fillets skin-side down about 6-7 minutes, pouring off fat as it melts. Reserve fat.
- Turn and cook 4 more minutes.
- Roast skin-side up 10-15 minutes for medium doneness. Remove to a platter and let stand about 10 minutes, allowing the juices to settle for moist, tender meat.
- Meanwhile, heat reserved fat, add sugar and sauté endives for a few minutes.
- Salt and pepper. Keep warm. Set aside.
- In the same skillet, pour demi-glace, add cranberries and garlic and simmer for a few minutes.
- Season to taste.
- Slice magrets. Lay slices on a bed of endives. Spoon cranberry sauce over and around.
- Serve.
- For a smooth, rich sauce, add cream just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3140.37 Kcal (13148 kJ) | ||
| Calories from fat | 1225.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 136.17g | 209% | |
|---|---|---|---|
| Cholesterol | 329.3mg | 110% | |
| Sodium | 223.11mg | 9% | |
| Potassium | 3686.22mg | 78% | |
| Total Carbs | 348.04g | 116% | |
| Sugars | 42.39g | 170% | |
| Dietary Fiber | 37g | 148% | |
| Protein | 159.8g | 320% | |
| Vitamin C | 81.7mg | 136% | |
| Vitamin A | 2.5mg | 83% | |
| Iron | 31.9mg | 177% | |
| Calcium | 3507.8mg | 351% | |
| Amount Per 100 g | |||
| Calories | 332.21 Kcal (1391 kJ) | ||
| Calories from fat | 129.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.4g | 209% | |
|---|---|---|---|
| Cholesterol | 34.84mg | 110% | |
| Sodium | 23.6mg | 9% | |
| Potassium | 389.95mg | 78% | |
| Total Carbs | 36.82g | 116% | |
| Sugars | 4.48g | 170% | |
| Dietary Fiber | 3.91g | 148% | |
| Protein | 16.9g | 320% | |
| Vitamin C | 8.6mg | 136% | |
| Vitamin A | 0.3mg | 83% | |
| Iron | 3.4mg | 177% | |
| Calcium | 371.1mg | 351% | |
* 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.
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