DUCK MAGRET IN FRESH CHERRY AND WHISKY SAUCE WITH BRAZIL NUT FAROFA

PREPARATION 45MIN

SERVES 1 SERVINGS

NIVEL EASY

INGREDIENTS

Magret:

• 1 piece of 200g Villa Germania Duck Magret

• 2 tablespoons of butter

• Salt and pepper to taste


Sauce:

• 200g fresh cherries

• 1 shot (50ml) Whisky

• 2/3 cup sugar

• 1/3 cup water


Flour

• 100g Brazil nuts


PREPARATION METHOD

Sauce:

Squeeze the cherries and remove the seeds. Add all the ingredients to the pan. Leave to reduce over a low heat, stirring gradually, for about 20 minutes or until it has the consistency of syrup.


Magret:

Make transverse cuts in the fat, season with salt and pepper. Melt the butter in a frying pan. As soon as it's hot enough, place the magret fat-side down and leave it for 6 minutes on that side. Turn and leave for another 2 minutes on the other side, drizzling with the fat that has come off the Magret. Remove and leave to rest for 5 minutes.


Farofa:

Roughly chop the chestnuts and put them in the frying pan to toast them. 


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