DUCK MAGRET WITH RED FRUIT SAUCE AND MASHED POTATOES

PREPARATION 30MIN

SERVES 1 SERVINGS

NIVEL EASY

INGREDIENTS

Duck magret 


Red fruit sauce

• 50ml port wine

• ½ cup crystal sugar

• 1 cup red fruit


Mashed potatoes

• 1 potato

• ½ cup fresh cream

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon butter

• Salt and pepper to taste

• A pinch of nutmeg


PREPARATION METHOD

Duck magret 

Make a few diamond-shaped cuts on the skin side, without reaching the meat. Season with salt and pepper. Place the duck magret skin-side down in a hot, grease-free frying pan.

When the skin is toasted, turn the duck over and let it cook for a few more minutes; the meat should be served pink. To prevent the duck from becoming tough, it should not be over-fried. Fry for 3 to 5 minutes depending on the size of the breast. Place the breast on a tray with the cooking fat and leave to rest until it's time to serve.  


Red fruit sauce

Bring to the boil and mash the berries in the pan over a low heat until thickened, about 10 minutes. Add 1 teaspoon of butter and serve.


Mashed baroa potatoes

Peel the potatoes and cut into large cubes. Cook in salted water until soft. Mash the potatoes and bring to the boil, adding the cream and butter, mix well and season with salt, pepper and nutmeg


The sauce can be served on the side or on top of the meat and mashed potato.


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