DUCK MAGRET WITH MOROCCAN COUSCOUS

PREPARATION 30MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

Magret from Villa Germânia

• Salt and pepper

• Cinnamon (optional)

• 1 onion

• 1/2 cup white raisins

• Smoked paprika

• 1 xic of water

• 1 xic Moroccan couscous

• Chives


PREPARATION METHOD

Make a square in the fat and season with salt, black pepper and a pinch of cinnamon. Place in an unplugged frying pan, fat side down, over a high heat. When it's well browned, turn it over, leave it for another 30 seconds and remove.

Add 1 sliced onion, ½ cup of white raisins, a little smoked paprika to the pan and sauté well. Add 1 cup of water, adjust the salt and as soon as it starts to boil, turn off the heat, add 1 cup of Moroccan couscous and cover the pan. After 1 minute, open the pot, stir well and leave it covered until it's time to serve.

Assemble the dish with the couscous, place the sliced magret on top and garnish with an onion.


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