Duck Magrets With Endives and Cranberry Sauce Recipe

Directions:

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