Magrets au Beurre Rouge

Duck is a popular dish in the southwest. This recipe uses only the boneless breast, or magret . The beurre rouge , or red butter sauce, is a simple, yet elegant, accompaniment.

• 1 whole boneless duck breast
• 1 stick butter, cut into 8-10 pieces
• 1/2 cup Buzet red wine
• 1 shallot, minced
• 1/4 cup cream

Beurre Rouge : Place wine and shallot in sauce pan and reduce until wine is almost all absorbed. Add cream and reduce until syrup consistency, about half volume. Remove from heat and whisk in butter bit by bit. Keep warm in double boiler.

Duck : Place sauce pan on high heat and add duck breast (Do not add oil). Salt and pepper to taste. Cook about 20 minutes. Remove duck. Deglaze pan with 1/8 cup wine. Add 1 tablespoon Beurre Rouge , mix and pour over duck breast. Serve with rest of Beurre Rouge on the side.

• Wines of the Southwest
  Return to get more info on the wines and food of the Southwest.

• Southwest Winelist
  Check out the fine Buzet and other wines currently available.

• Buzet
  Get information on the wine region.

ADVICE FROM THE WINE STEWARD : Accompany with the same Buzet used in the recipe.

• HINT: Always use a good wine when cooking. The quality of the dish depends on the wine. If you wouldn't drink it, don't cook with it!