DUCK MAGRET WITH LEMONGRASS MOLASSES

PREPARATION 45MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

2 duck breasts 

• 1 cup cane molasses

• 1 cup water

• 2 stalks of capim-santo - white part

• 1 tablespoon ginger

• 1 tablespoon tamarind sauce

• Pinch of Garam Masala

V1 tablespoon oyster sauce or dark soy sauce


PREPARATION METHOD

Place the duck breasts in a hot, oil-free frying pan, skin side down - just the fat is enough. Let it toast. Turn it over and leave it for about 2 minutes so that it's medium-rare - if you prefer it well-done, leave it longer.

Remove from the frying pan, slice and finish for a minute in the oven. Sprinkle with coarse salt and freshly ground pepper.

For the sauce, blend the lemongrass with the water, strain and set aside. Put the molasses in a saucepan and heat it up. Mix with the lemongrass juice and add the tamarind paste, ginger, oyster sauce or shoyu and Garam Masala. Bring to the boil, reduce a little and adjust the salt.

Serve hot with duck magret or the meat of your choice.


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