Magret De Canard With Colonel Hawker Sauce Recipes

Steps:

• For the duck:
• Score the top of the duck breast in a criss-cross pattern. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides.
• Heat a saute pan on high heat. Char the grapes until they almost split open, about 2 to 3 minutes. Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes. Add the demi-glace. Season with salt and pepper and set aside.
• In a large saute pan over medium high heat, cook the duck, fat side down, with no oil, until golden brown, about 5 minutes. Turn the breast over and brown again, about 5 minutes. The duck should be served rare to medium rare, but if you desire more cooking, bake it in a 350 degree F oven until desired doneness, for medium about 15 minutes.
• Remove from heat and let rest for 5 minutes before slicing on the bias. Spoon sauce over the duck prior to service.
• For the Spaetzle:
• In an electric mixer, add the flour, salt, pepper and nutmeg. On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks. Add the milk and the melted butter. Let the mixture relax for at least a half an hour.
• Over boiling water, squeeze the batter through a spaetzle press, once it floats, spoon it out into a cold water bath to stop the cooking process. When ready to serve, saute in butter and season with more salt and pepper, if needed.

Steps:

• Score the duck by drawing a sharp knife at a slant diagonally through the skin and fat in rows 1/4 inch apart without penetrating the flesh. Do the same in the opposite direction. Salt the breasts on both sides.
• Heat a large cast-iron skillet over medium-high heat until hot. Place duck breasts skin side down and reduce heat to low to render the fat without overcooking the meat, which should be served pink. Cook slowly until the layer of fat all but disappears, about 30 minutes. Increase heat to medium-high, turn breasts over and sear until browned, about 1 minute. Let duck sit for 10 minutes to reabsorb its juices. Remove breasts and cover loosely. Save fat for another purpose.
• Combine stock, sauces, lemon juice, shallot, cloves, mace and cayenne. Heat to boiling; then simmer 10 minutes. Strain and discard solids. Return sauce to the cleaned pan, add port and reduce to about 1 cup. Adjust seasonings. (If desired, thicken sauce slightly with roux, as in previous recipe.)
• To serve, thinly slice breasts lengthwise and accompany with the sauce.