HomeRecipesDuck magret with parmesan peel

Duck magret with parmesan peel

Method of preparation:

The cleaned magrets are sealed in a hot pot with salad oil and garlic for about 2 minutes on each side and then cooled with white wine. Additionally, bake in a hot oven for about 10 minutes at 200 degrees. The crust is prepared by grinding parmesan in a hot Teflon dish. Wait until it sticks and gets a golden colour. Carrots are cut into small balls, stewed in butter, and seasoned with salt. For the salad, arugula, turnips, and carrots are cut into thin strips. Then add the cedar nuts and prepare spices with sesame oil and sea salt. The preparation of the sauce is done by reducing “Madeira” and then thickening it with cold oil.

Products for 4 servings:

  • Duck magret – 4 pieces
  • Parmesan – 200 gr.
  • Arugula – 160 gr.
  • White radish – 200 gr.
  • Carrots – 2 pieces
  • Sesame oil – 10 ml.
  • Pine nuts – 80 gr.
  • Garlic – 8 gr.
  • Salad oil
  • Sea salt
  • Mixed peppers
  • Butter – 150 gr.
  • White wine – 200 ml.
  • “Madeira” red dessert wine – 200 ml.

 

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