DUCK MAGRET WITH ROAST POTATOES AND PEPPERONI FAROFA

PREPARATION 60MIN

SERVES 1 SERVINGS

NIVEL EASY

INGREDIENTS

1 duck breast (Magret)

100g small English potatoes

50ml bottle butter

100g yellow flour

1 small sprig of thyme

1 small sprig of rosemary

5g Calabrian pepper

Black pepper to taste

Salt to taste

Fleur de sel to taste

Chives to taste


PREPARATION METHOD

Baked potatoes

Cut the potatoes into four pieces and season with half the bottle butter, salt and pepper to taste, and half the sprig of rosemary. Bake in a preheated oven at 210ºC until golden brown. About 45 minutes, depending on the oven.


Magret

Make small cuts in the skin of the magret in both directions, forming squares. Season with salt and freshly ground pepper. NOTE: Make shallow cuts so as not to hit the meat.

Heat a frying pan with the other half of the bottle butter, and when it's very hot, brown the magret. First place the skin side down so that it releases the fat under the skin. 

Leave for about 5 minutes or until the skin is golden and crispy, then turn and brown the other side. Add thyme and rosemary to the pan to flavor the magret. Correct the salt if necessary. Set aside. Reserve the fat released to make our farofa.


Farofa 

In another frying pan, add the flour, freshly ground pepper, Calabrian pepper, fleur de sel, chopped chives and gradually add the duck fat until you have the desired moistness. NOTE: The more fat you use, the moister your farofa will be. Correct the salt and serve with the magret and potatoes.


Assembling

Place the farofa on the plate, the magret on top and the potatoes next to it. Garnish with mini tomatoes and basil leaves. Enjoy!


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