Crunchy Porto Magret with

carrot purée

Ingredients ( 4 pers )

Quantity unit Ingredients

1 U Duck magret
1/2 U Onion
6 U Carrots
200 ml Port Wine
Qb - Honey
Qb - Salt
Qb - Pepper

Duck Magret Preparation.

Score the fat of the duck magret without reaching the meat;
Season with salt and pepper;
Fat side faced down in a cold frying pan until got a nice caramelisation of the fat and then flip;
Finish in the oven;
Let rest and cut.

Carrot Purée Preparation.

Peel and cut the carrots;
Boil the carrots;
Blend the carrots and season with salt.

Port wine reduction Preparation.

Add the wine and honey to a pan and let it simmer until reach a gel consistency.

Onions crunch Preparation.

Peel and cut the onions in small julienne;
Soak the onions in milk and lemon juice;
Fry the onions in a frying pan and then finish them in the oven.