DUCK BREAST WITH TANGERINE AND SPICES SAUCE

PREPARATION 40MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

• 1 magret de canard VG

• 5 mandarins

• 1 tablespoon wine vinegar

• 3 tablespoons honey

• 1 cinnamon stick

• 2 aniseed stars

• 3 black peppercorns


PREPARATION METHOD

Make diagonal incisions in the skin side of the Magret so that it looks like in the photo. Place the Magret in a pan with the skin side down over a medium heat. Cook until the excess fat has melted (if necessary, drain off the fat while cooking). The skin should be golden and crispy.


Press 4 tangerines to remove their juice and zest the fifth and set aside. Deglaze the magret pan with the juice from the mandarins, add the vinegar, then the spices, the mandarin segments and finally the honey. Cook over a low heat as the sauce should not boil. Serve the Magret with the sauce and spices.


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