MAGRET TUPINIQUIM STYLE

PREPARATION 60MIN

SERVES 2 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

2 Villa Germania duck magret

• 8 egg yolks

• 2 pacova bananas (Banana da Terra)

• 200g tapioca gum

• 400ml Jamil cachaça

• 700 ml tucupi

• 700ml water

• 400ml bottle butter

• 100ml olive oil

• 100ml honey

• 2 spring onion leaves

• 2 coriander stalks

• 2 thyme stalks

• 1 stalk of rosemary

• 1 clove garlic

• 2 bay leaves

PREPARATION METHOD

 the cachaça, bottle butter, two stalks of coriander, two stalks of thyme, a stalk of rosemary, a bay leaf and a clove of garlic in a pan. Reduce by half and set the marinade aside.

Arrange the magres on a cutting board and pat the meat dry with paper towels. Season with salt and pepper and, using a culinary syringe, inject the marinade into the magres and set aside to cool. 

Cut the bananas into thin slices and fry them. Dry the fried bananas on paper towels. Blend them in a blender until they become a mush.

Put the egg yolks, water and tucupi in a bowl and mix with a whisk. Bring to the boil and slowly add the bottle butter while beating the yolks vigorously with a fouet. When the sauce has thickened, set aside in a warm place.

Heat water in a saucepan and add the tapioca gum, stirring until all the powder is diluted. When it forms a thick transparent dough, use a spoon to make circles with the dough on a baking sheet lined with baking paper. Bake in a preheated oven at 180° and leave the oven door ajar. Dry until they turn into a translucent cookie, season with salt and set aside in an airy place.

on a cutting board, cut two sprigs of chives in half, then cut vertically into very thin strips, then place them in a bowl of ice-cold water. set aside under refrigeration.

Brush the skin of the magres with honey and place in a frying pan with olive oil, skin side down, turn the magres over and cook until done. Slice and serve on a plate with the sauce, spring onions, farofa and crystal. 

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