DUCK MAGRET WITH MUSHROOM SAUCE

PREPARATION 60MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

2 duck magrets

• Salt to taste


For the sauce

• 500 ml veal stock

• 200 ml fresh cream

• 50 ml shoyu

• 400 g mushroom mix 

• 50 g butter

• Salt and pepper to taste


PREPARATION METHOD

Preparing the sauce

Heat the butter in a pan and sauté all the mushrooms, having previously shredded the oyster mushrooms and sliced the Paris mushrooms and shiitake. When the water from the mushrooms has dried out, add the soy sauce, veal stock and finally the cream. Allow to reduce by half or until the sauce is thick.


Preparing the magret

Make small transverse incisions in the magrets on the skin side. Season them with salt to taste and fry for about 6 to 7 minutes, leaving them medium-rare, starting with the skin side first, until the skin is crispy.


Finishing

Slice the magrets, arranging them in a fan shape, taking up half the plate. Drizzle with the mushroom sauce. Can be served with an emmental cheese risotto. 


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