DUCK MAGRET

PREPARATION 90MIN

SERVES 2 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

1 Villa Germânia duck magret

• 2 eggplants

• 1 bunch of mint

• 1 bunch chives

• 1 sprig of thyme

• 1 tablespoon butter

• 2 tablespoons miso paste

• Olive oil

• Salt

• Pepper


PREPARATION METHOD

Open the magret and gently pat dry with a paper towel.

Turn on the heat and place the eggplants on the stove, letting them grill on all sides. While the eggplant is grilling, we'll prepare the meat by making small cuts in the fat, very lightly and without cutting into the meat.

Heat a frying pan. Season the magret with salt and place it in the pan, fat side down. Season with salt and pepper and grill over a low heat. Leave it for a few minutes and when it starts to release its fat, carefully remove it.

Remove the eggplant from the oven, place in a saucepan and close the lid immediately. Set aside.

Gradually remove the fat from the magret. Mix two tablespoons of the fat and two tablespoons of water into the miso paste and stir well.

Carefully remove the eggplant skin with a knife. Place in a baking dish and cover with a little of the miso paste. Place in the oven at a high temperature just to brown.

When the magret is golden brown, add 1 clove of garlic, a few sprigs of thyme and 1 tablespoon of butter to the pan. Turn the piece over and, with the help of a spoon, pour the flavored butter over the meat. Leave to sear for a few minutes and remove from the heat.

Remove a few leaves from the mint and chop the spring onions. Place in a bowl with water and ice.

When the eggplant is golden brown, remove from the oven. Now just plate it up and enjoy this delicious dish.


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