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Duck Magrets With Endives and Cranberry Sauce

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“French gourmet made easy and quick! It takes 30-40 minutes only! Duck meat should not be overcooked and should be slightly pink when done.”

Ingredients Nutrition


  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.

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