Maple-Lacquered Duck Magrets with Meat Juices and Oyster Mushrooms

Maple Lacquer

• 1 cup maple taffy
• 2 tablespoons rice vinegar (or cider vinegar)
• 2 tablespoons Val Ambré maple aperitif (Pineau des Charentes style maple fortified wine)
• 1 tablespoon cracked black pepper
• 1 tablespoon fresh ginger, grated
• Put the lacquer ingredients in a pan, bring to the boil and keep warm.

Duck

• 1 fattened duck (bone-in duck supremes, sometimes called ‘coffre’) or 2 large duck magrets
• 10 oz mirepoix (equal parts celery, carrot, onion and leek, diced)
• 2 sprigs of fresh thyme
• 1 sprig of savory
• 1 sprig of fresh rosemary
• 1 head of garlic, cut horizontally
• 1/2 cup Val Ambré maple aperitif
• Salt and freshly ground pepper, to taste
• Red wine sauce with maple and oyster mushrooms
• The mirepoix and reserved meat juices
• 4 teaspoons red wine vinegar
• 1 1/4 cup dry red wine
• 1/4 cup maple syrup (preferably Very Dark for its strong taste)
• 1 1/4 cup duck stock
• 2 oz lardons (pork belly)
• 1 tablespoon butter
• 1 shallot, chopped
• 1 garlic clove, minced
• 8 large oyster mushrooms, sliced
• Salt and freshly ground pepper, to taste

1. In a heavy-bottomed frying pan, gently colour the duck supremes without adding any fat. Set aside.
2. In the same frying pan, sweat the mirepoix for several minutes.
3. Add the fresh herbs, garlic, reserved supremes (place them near the top) and flambé with the Val Ambré. Season.
4. Brush the duck generously with the reserved lacquer and bake at 400 ˚F (220 ˚C). Continue to brush every 10 minutes for about 25 minutes (the skin should be golden brown and the meat not overcooked).
5. Leave to rest for 5 minutes before slicing. This step lets the meat relax.
6. While the meat is resting, return the mirepoix and the meat juices to the heat, add the vinegar, red wine and maple syrup. Reduce by half. Add the duck stock. Simmer for 10 minutes and then strain the sauce.
7. In a small pan, brown the lardons in the butter until crispy. Add the shallot, garlic and oyster mushrooms. Season, then add the strained sauce. Gently reduce until the desired consistency.
8. Carefully remove the duck breasts, slice against the grain and serve with the sauce while still very hot.