Magret Canard in Xoconostle Red Wine Sauce
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Credit: Margareta Vin
Skills for Culinarians Day Cookbook, July 2004
15 oz. magret canard (duck breast, skin and fat layer intact)
1 cup cream
4 cups milk
4 T chopped onion
1 T crushed garlic
6 cups red wine
1 cup xoconostle (cactus flower) cut into small pieces
4 T sugar
1 stick of cinnamon c
4 black peppercorns
2 oz. cooked spaghetti
4 T cilantro
1) Pour 4 cups red wine into saucepan; add sugar, cinnamon, clove and pepper, reduce by 60%. Add remaining 2 cups wine and xoconostle; reduce more.
2) When sauce is reduced a bit more, fry magret canard in a pan.
3) For the spaghetti sauce, reduce milk; add coriander.
4) For presentation, make a ‘‘shelf'’ with spaghetti mixture; lay magret canard atop. Pour sauce over duck.
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