Magret de canard à l’érable, Pommes Anna

By Culiora

Pan-seared duck breast with crisp skin is glazed in a balanced reduction of pure maple syrup, balsamic vinegar, and chicken stock. Paired with classic Pommes Anna—golden, layered potato rounds crisped in butter—it delivers rich bistro elegance with subtle Canadian-influenced sweetness.

• Servings: 4
• Prep time: 25 min
• Cook time: 55 min
• Total time: 80 min

Ingredients

• 4 pcs duck breasts (magrets), about 350-400 g each
• 1 tsp fine sea salt, plus extra for seasoning
• 1/2 tsp freshly ground black pepper
• 60 ml pure maple syrup (amber or dark)
• 30 ml balsamic vinegar
• 120 ml chicken stock
• 2 pcs fresh thyme sprigs
• 20 g cold unsalted butter, cubed
• 800 g waxy potatoes (such as Charlotte or Yukon Gold), peeled
• 80 g clarified butter or unsalted melted butter
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan). Thinly slice the peeled potatoes using a mandoline to about 2 mm thickness. Do not rinse them, as the surface starch helps bind the cake together. Pat them dry with a clean kitchen towel.
2. Brush the bottom and sides of a 20-22 cm ovenproof, heavy-bottomed skillet (preferably cast iron or non-stick) generously with melted butter. Arrange potato slices in overlapping concentric circles starting from the centre of the pan to create a neat rosette pattern. Season each layer lightly with salt and pepper and brush with melted butter. Repeat until all potatoes are layered.
3. Place the skillet over medium heat on the stovetop for 5 minutes until the bottom begins to sizzle and lightly colour. Cut a circle of baking paper to fit over the potatoes, place it directly on top, and set a slightly smaller heatproof lid or flat pan on it to press it down gently.
4. Transfer the skillet with the weight to the oven and bake for 30 minutes. Remove the weight and paper, gently invert the potato cake onto a plate or flat lid, and slide it back into the pan (or bake uncovered for an extra 10-15 minutes until tender in the centre and golden-brown and crisp on top). Keep warm while finishing the duck.
5. Score the skin of each duck breast in a diamond pattern with a sharp knife, taking care to cut into the fat without piercing the meat. Season both sides generously with salt and black pepper.
6. Place the duck breasts skin-side down in a cold, unheated stainless steel or cast-iron skillet (working in two skillets or batches if necessary to avoid crowding). Turn heat to medium-low. Cook undisturbed for 10-12 minutes, allowing the fat to render slowly and the skin to turn deeply golden and crisp. Spoon off excess rendered fat as it accumulates (reserve for roasting vegetables later).
7. Flip the breasts meat-side down and cook for 3-4 minutes for medium-rare (internal temperature should reach 54-56°C), or slightly longer for medium (58°C). Transfer the duck breasts to a warm plate, tent loosely with foil, and let rest for 8-10 minutes.
8. Pour off remaining fat from the duck skillet, keeping the browned bits on the bottom. Return the pan to medium heat, add balsamic vinegar, and scrape up the fond with a wooden spatula. Add the maple syrup, chicken stock, and thyme sprigs. Simmer vigorously for 3-4 minutes until reduced by half to a glossy, syrupy glaze.
9. Take the pan off the heat, discard the thyme sprigs, and whisk in the cold cubed butter until completely incorporated and smooth. Pour any resting juices from the duck into the sauce and stir.
10. Slice the duck breasts crosswise into 1 cm thick slices. Cut the Pommes Anna into wedges. Plate each portion with a wedge of crispy potatoes and sliced duck, then spoon the warm maple glaze over the meat.