1. Preheat oven to 180°C (350°F). 2. Score duck skin in a diamond pattern. 3. In a skillet over medium heat, cook fillets skin-side down about 6-7 minutes, pouring off fat as it melts. Reserve fat. 4. Turn and cook 4 more minutes. 5. 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. 6. Meanwhile, heat reserved fat, add sugar and sauté endives for a few minutes. 7. Salt and pepper. Keep warm. Set aside. 8. In the same skillet, pour demi-glace, add cranberries and garlic and simmer for a few minutes. 9. Season to taste. 10. Slice magrets. Lay slices on a bed of endives. Spoon cranberry sauce over and around. 11. Serve. 12. For a smooth, rich sauce, add cream just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
