< View all recipes

Duck Magret

with Chestnut and Blackcurrant Compote

Duck Magret

with Chestnut and Blackcurrant Compote

INGREDIENTS

A 400 g duck magret per person
250 g of cooked chestnuts
Milk
Blackcurrants
Black pepper
Salt
EVOO

SERVES 1 – 25 MINUTES

INGREDIENTS

A 400 g duck magret per person
250 g of cooked chestnuts
Milk
Blackcurrants
Black pepper
Salt
EVOO

SERVES 1 – 25 MINUTES

METHOD

1. Crush and blend the chestnuts with a little milk until it forms a creamy purée.
2. Score the fatty part of the magret in a criss-cross pattern and season with salt and pepper.

METHOD

1. Crush and blend the chestnuts with a little milk until it forms a creamy purée.

2. Corta haciendo una cuadrícula por la parte grasa del magret y salpimienta.
3. Marca en la sartén o parrilla hasta que quede dorado.

4. Corta el magret en filetes finos sin quitar la grasa.
5. Emplata acompañado de puré de castañas.

3. Sear it in a frying pan or griddle until golden.
4. Slice the duck magret into thin fillets, without cutting off the fat.
5. Serve together with the chestnut purée.

Shop the look