DUCK MAGRET IN TANGERINE SAUCE

PREPARATION 40MIN

SERVES 6 SERVINGS

NIVEL EASY

INGREDIENTS

6 Duck Magret

• 600 ml tangerine juice

• 1 tablespoon butter

• 4 sage leaves

• 1 teaspoon finely chopped ginger

• 3 tablespoons sausage

• 3 tablespoons basil

• 200g panko flour

• Coarse salt to taste


PREPARATION METHOD

The breast is softer than the thigh. When barbecuing, it should be served medium-rare. First cut into the skin, so that the seasoning gets in and also so that the meat doesn't become isolated, which would take too long to grill, and excess fat comes out that we don't want in the preparation. 

Season with coarse salt, black pepper and basil, which goes very well with poultry. 

The meat goes on the barbecue or frying pan with the skin down, so that the fat melts without burning, which is important for the flavor.

When we turn the fillets over, the equation is reversed, with less heat in the fat and more heat in the meat. When it's freely toasted, it's at the right point.

Because of the magret's high fiber content, it doesn't need to be cut crosswise.

The layer of fat should now remain, transformed into a tasty crackling that prepares the mouth for the meat of the bird.

If you make it in a frying pan, deglaze it to take advantage of the flavor when preparing the sauce, otherwise, take some shavings from cleaning the meat, add the butter with the sage, ginger and tangerine juice, making sure to thicken it. Serve together or in a gravy boat.


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