DUCK MAGRET WITH CHAYOTE AND WALNUTS

PREPARATION 45MIN

SERVES 3 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

400 g duck magret

• 100 g walnuts

• 50 g butter

• 2 cashews

• 1 chayote

• 1/2 onion 

• Olive oil

• Smoked paprika

• Black peppercorns

• Salt


PREPARATION METHOD

Trim a little of the fat from the magret, without touching the meat. Season with salt, black pepper and a little paprika, leave for up to 2 minutes for the seasoning to take hold and let the pan heat up.

Remove the two cashew nuts, squeeze them with your hands, remove all the juice from the fruit, put them in a pan and let them reduce. Add a little salt and black pepper too.

Take the magret and sear it in the pan, fat side down. Leave for 3 to 4 minutes until it has a crust and is golden brown. Turn the magret over to do the other side, add salt and pepper.

Then place the magret on the baking sheet and put it in the oven. While the cashew juice is reducing, peel the chayote, cut into slices and place on the baking sheet with a little salt, black pepper, a little olive oil and walnuts.

Break the walnuts and bake in the oven for about 25 minutes to crisp them up. The fat that the duck releases can be used so that it doesn't dry out.

After the cashew juice has reduced a little, chop the rest of the fruit and put it with the juice in a pan with the sautéed onion. Leave for two minutes, remove and blend the result in a blender. Finish with a little butter.

In about 35 minutes the meat will be ready, remove from the oven and cut into pieces. Leave to rest before assembling the dish.

The walnuts and chayote should be crispy, but be careful not to burn them as they can become bitter. To finish the dish, return the sauce to the heat, add the butter and beat with a whisk to make it crumbly.


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