olivier restaurants
Duck magret with port wine sauce
Ingredients
– one 400g magret
– Salt and Pepper to taste
Season and grill the magret.
Cut the magret very thin slices and put it over low heat. Set in a platter and sprinkle with Port wine sauce.
Ingredients for the Port wine sauce
– 1L red Port
– 1 carrots
– 1 celery stick
– 1 leek
– 3 garlic cloves
– 1 onion
– 1 teaspoonful dry thyme
– 1 teaspoonful dry tarragon
– 1 teaspoonful dried oregano
– 1 spoonful sugar
– 1 spoonful Knorr beef stock
– 1 spoonful butter
In a saucepan, brown the vegetables in the butter with sugar until caramel starts to form, add the Port wine, beef stock and herbs. Let it reduce to half the original volume. Strain and set aside.