Magret With Rhubarb and Blood Oranges

Name: Magret With Rhubarb and Blood Oranges
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 2 duck breasts (magrets), each about 1 pound; Salt and ground black pepper; 1/2 pound rhubarb, leaves removed, cut in 1/2-inch pieces; 1 1/2 tablespoons sugar; 1 cup finely chopped red onion; Zest and segments from 2 blood oranges; 1 cup dry red wine; 1 tablespoon red miso

By Florence Fabricant

Total Time: 1 hour 45 minutes
Rating: 4(27)
Notes: Read community notes

Magret is fattened duck breast. I like to serve it on a round plate, with the slices fanned out and the thick, chutney-like sauce piled in the center. The rhubarb plays off rosy meat and the orange contributes more acid.

Featured in: An Acidic Wine Calls for Duck and Rhubarb

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Ingredients

Yield:6 servings

2duck breasts (magrets), each about 1 pound
Salt and ground black pepper
½pound rhubarb, leaves removed, cut in ½-inch pieces
1½tablespoons sugar
1cup finely chopped red onion
Zest and segments from 2 blood oranges
1cup dry red wine
1tablespoon red miso

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 175 degrees. With a sharp knife, score the skin side of the duck breasts in a crisscross pattern but do not cut into the flesh. Season with salt and pepper. Heat an ovenproof skillet, preferably cast iron, to very hot. Place duck breasts in pan, skin side down, and sear until browned, about 2 minutes. Remove. Reserve 1 tablespoon of fat and discard rest. Return duck to pan, skin side up, and place in oven for 1½ hours.
Step 2
Place reserved duck fat in a 10-inch skillet on medium-high heat. Add rhubarb, sprinkle with half the sugar and cook a couple of minutes, until the pieces start to brown but are still somewhat crisp. Remove to a dish. Reduce heat to medium-low. Add onion and sauté slowly until very tender. Stir in orange zest and wine. Simmer until wine is reduced by half. Stir in remaining sugar and the miso. Season with salt and pepper. Set aside.
Step 3
When duck has finished cooking, remove it to a cutting board, slice it thin on the bias and arrange the slices on a platter. Briefly reheat wine sauce and fold in the rhubarb and orange segments. Check seasonings and spoon sauce alongside duck.

Ratings

4 out of 5

27 user ratings

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Alexis Sogl4 months ago

We did a weeknight version of this recipe by cooking the duck in the pan as directed, putting the oven on high and baking it for 20 minutes instead of an hour and a half.

Carole1 year ago

Hmmmm.. the rhubarb compote was bare okay and we did the duck based on a Weber BBQ recipe.

Jennifer S1 year ago

Fabulous. We have a massive rhubarb plant; I've been trying a lot of recipes with it, but nothing I've loved so much as this. I struggle with red wine sauce when I 'riff' it as it comes out too acidic; but this recipe is beautifully balanced. To Joan's comment: I added the miso AND the duck pan juices; I think the miso helps to add depth.

Joan5 years ago

After removing the duck breast from the pan and putting it under a foil tent, I added the scrumptious pan juices to the wine sauce. Way better than miso, IMHO.

Sue L6 years ago

I realize this was awhile back, but it's new to me so gotta ask: Despite the 1 1/2 hours, can anyone verify the oven temp is 175° Fahrenheit?!

Patrick QUILL6 years ago

Works fine with the breast of the Aylesbury duck

MollyT6 years ago

I didn't have magret. It worked fine with Muscovy breasts.

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