Duck Magret

Duck magret is the breast of this poultry with such a peculiar flavour and texture.

This dish is very simple and only uses the ingredient itself with salt and pepper. Make diamond-shaped cuts in the fatty part of the breast.

Place the magret on a griddle or in a frying pan at high heat. Meanwhile, season the other part of the meat with salt and pepper. When the fatty part is browning, turn it over and cook the fat-free and seasoned part for a few minutes. We bathe it with the juices it releases.

When it is cooked on the outside but pink on the inside, remove it from the griddle and leave it to rest so that the juices mix.

Cut into slices of a finger or less and serve with Maldon salt flakes.

Done.

Duck Magret


Comments

Post a Comment

Popular posts from this blog

Orange Glazed Salmon

Image
This is an exquisite fish dish originally from Mediterranean cuisine. It is a fusion of sweet and citrus flavours that results in a delightful dish.  It is essential to have good quality fresh salmon. Remove all the bones from the salmon loin and cut it into three slices. We use the juice of three high quality oranges . Once the boneless pieces of salmon have been cut, place them in a frying pan without oil, first with the skin side in contact with the pan. Add a little salt to the salmon pieces. When the salmon changes colour, turn it over so that the skinless side is toasted. Now add the orange juice, a little dill and leave to cook until the juice is reduced.  Remove the salmon pieces and serve with the orange and dill sauce.  Enjoy the result.
Read more

Atún encebollado (Tuna with Onions)

Image
Andalusian recipe par excellence. It requires high-quality tuna.  Cut the tuna into bite-sized pieces. Cut the onion and garlic into very thin slices.   Now put olive oil in a pot and cook over medium heat and fry the onion and garlic together with a bay leaf. Add oregano, salt and paprika. Stir so that the paprika does not overheat and add a little vinegar and fish stock. Cook over a medium heat until the onion is poached. Add the salted tuna. Cover the stew and leave to cook for a few minutes.   All that remains is to enjoy this delicacy with its sauce. Tuna with Onions
Read more

Corvina (seabass) a la Roteña

Image
The sauce, known as roteña because of its origin in the southern Spanish coastal town of Rota, is a combination of several vegetables that adapts to a wide variety of fish. We will make it today to be served with seabass (corvina) loins, and the result will be amazing (see photo). First we make the roteña sauce. To do this, cut a couple of onions into julienne strips, a green and a red pepper, chop some garlic and gently fry everything in a frying pan with olive oil. Next, dice the tomatoes and add them to the sauce along with two bay leaves. Add salt and pepper to the vegetables. When the vegetables are ready, add half a glass of manzanilla wine and allow the alcohol to reduce. The sauce is now ready. Place the roteña sauce on a baking tray and put the seabass loins cut into four pieces on top with a little salt. Bake in the oven at 180 degrees for about 10 minutes so that the fish is juicy. Serve the fish with the roteña sauce. Corvina (seabass) a la Roteña
Read more