Duck Magrets With Endives and Cranberry Sauce

• 2 duck breasts (preferably magrets)
• 45 ml duck fat (reserved during cooking)
• 15 ml sugar
• 6 medium endives, julienned
• to taste salt and pepper
• 250 ml demi-glace
• 60 ml dried cranberries
• 5 ml chopped garlic
• 60 ml cream (optional)

1. Preheat oven to 180C (350F).
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.
4. Reserve fat.
5. Turn and cook 4 more minutes.
6. Roast skin-side up 10-15 minutes for medium doneness.
7. Remove to a platter and let stand about 10 minutes, allowing the juices to settle for moist, tender meat.
8. Meanwhile, heat reserved fat, add sugar and saute endives for a few minutes.
9. Salt and pepper.
10. Keep warm.
11. Set aside.
12. In the same skillet, pour demi-glace, add cranberries and garlic and simmer for a few minutes.
13. Season to taste.
14. Slice magrets.
15. Lay slices on a bed of endives.
16. Spoon cranberry sauce over and around.
17. Serve.
18. For a smooth, rich sauce, add cream just before serving.

duck breasts, duck fat, sugar, endives, salt, cranberries, garlic, cream

Taken from www.food.com/recipe/duck-magrets-with-endives-and-cranberry-sauce-275858 (may not work)