Curry duck magret, crushed with potimarron, potatoes and apples
Curry duck magret, crushed with potimarron, potatoes and apples
A refined and fragrant autumnal dish : the mellow potimarron, the sweetness of the apples and the strength of the curry enhance the duck magret. A seasonal recipe, ideal for an elegant but simple meal to prepare with or without Cookeo.
Category: Main dish • Origin: French cuisine • Keywords: duck magret, potimarron, autumn, cookeo recipe, curry, homemade apple jelly
Ingredients
- 1 large duck magret (400–450 g)
- 500 g of potimarron (not peeled if organic)
- 300 g floury potatoes
- 2 apples (Golden or Queen of Queens)
- 1 tbsp curry powder
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of homemade apple jelly
- 20 g butter
- 1 tsp. neutral oil
- Salt, mill pepper
- Fresh chopped parsley
Equipment
- Cookeo + Extra Crisp (or stove + oven)
- Casserole
- Pure press or fork
Step by step preparation
- Bake vegetables and fruit : Peel potatoes and apples. Cut in dice with the potimarron. Cook steamed or in boiling salted water 15–20 min. Drain.
- Crushed : Crushed coarsely with 20 g butter, salt, pepper and a pinch of curry. Keep warm.
- Cookeo Extra Crisp : Inc the skin in crumbs, brown on the skin side 5 min then 2 min on the flesh side. Install the Extra Crisp, 10 min at 200 °C. (Heat pan + oven version: 7–8 min skin side, 2–3 min flesh side, then 8–10 min in oven at 200 °C.) Let stand 5 min under alu.
- Sauce : In a saucepan, mix 10 cl of potimarron cooking juice, homemade apple jelly, sweet soy sauce and a pinch of curry. Allow to reduce to syrupy consistency.
- Dressing Arrange in the plate, add the sliced sliced slice, cover with sauce and sprinkle with fresh parsley.
Tips & Tips
- Home frozen : if it is too firm, melt it gently before integrating.
- Rest of the magret : 5 min under aluminium allow to relax the meat and keep its juice.
- Crushed more greedy : add a spoonful of fresh cream for more creaminess.
Recommended wines
Spicy red : Côtes-du-Rhône or Madiran light, perfect with curry and duck. Alcohol-free alternative: sparkling water with lime zest.
Use of remains
- Cold magnet : salad with arugula and nuts.
- Crushed : converted into golden cakes in the pan.
- Freezing : possible, magret sliced apart, up to 2 months.
Nutritional values (estimate)
For 1 serving — Energy: 580 kcal • Carbohydrates: 42 g • Protein: 32 g • Lipids: 28 g • Of which: 9 g • Fibres: 7 g • Salt: 1.8 g
To be discovered
A seasonal dish at the same time refined and comforting, where the sweetness of the potimarron and apples balances the aromatic power of curry and duck magret.
