MAGRRET WITH QUINCE SAUCE

COOKING INSTRUCTIONS

1. [1] Preheat oven to 425°
2. Assemble all ingredients and equipment. If you are making more than one kit at a time, consolidate all like ingredients before you start.
3. Magret:Using your fingers or the back of the spoon, rub Magret rub [B] on both sides of the Magret [A]. Heat skillet or griddle over high heat. Add just enough olive oil to thinly coat pan (the breast will render its own fat). When oil is hot and just begins to smoke, place Magret, skin side down in pan and sear for 4 minutes. Using tongs turn breast over and sear another 2 minutes. Place pan in the oven and cook for 6-7 minutes for medium (120-125 degrees on instant read thermometer). Magret is best-served medium rare to medium. Take pan out of oven [Caution: Handle will be very hot; use pot holder or towel to handle] and transfer Magret to cutting board and tent with foil. Rinse pan out with water and dry.
4. Squash: Using the same pan, heat 1 Tablespoon olive oil over medium/high heat. When oil just starts to smoke place squash [E] and garlic [F] in pan. Sauté for 2-4 minutes depending on how tender you prefer squash. Salt and pepper to taste. Divide the squash between two plates. Rinse pan out with water and dry.
5. Wild Rice: Place Wild Rice [D] in saucepan and cover. Heat over low heat until warmed through - about 10 minutes. Salt and pepper to taste.
6. Quince Sauce: Place Quince sauce [C] in the same pan used for Magret and squash. Heat over low heat until warmed through 3-5 minutes. Taste and adjust salt and pepper to taste.
7. Plating the Meal: Slice breast against the grain in ¼ -3/8" slices and fan on plate. Place at 3 o'clock and spoon quince sauce over it. Place wild rice at 8 o'clock, and squash at 11 o'clock.

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