Sunday, March 10, 2013

Magret de Canard (duck breast) with Sweet Potato and Basil Purée

After several days of a diet based on vegetables and fish, today I prepared a meal specially dedicated to meat lovers of good meat ...

Despite this recipe,  from the book Taberna 2780 - experimental cooking, was not specially difficult, the mise en place, which I will detail in the next post, and the coordination between the different steps  were fundamental to get this dish and the starter , fried goat cheese with nuts and rasperbery vinaigrette in the correct cooking point and temperature.

You will need: (for 2 pax)
1 duck breast (magret)
1 orange juice
2 tablespoons of honey
salt and freshly ground pepper

For mashed potatoes
1 sweet potato
handful of basil leaves
1 tablespoon olive oil

For raspberry sauce
100 g of berries (blackberries, raspberries, blueberries)
5 g of sugar
50 ml port wine
1 cinnamon stick
1 teaspoon salt

Carefully cut the skin of the duck breast avoiding to reach the meat, place it in a bowl and mix with orange juice and honey previously dissolved. Season with salt and pepper and let rest.
Bake the sweet potato. when it is still hot, peel it and mash well into a purée. Put back in pan, add a tablespoon of extra virgin olive oil and a splash of milk, stirring well until the purée has the desired texture. Season with salt and pepper and add the finely chopped basil.
In a saucepan bring together the berries, sugar, salt, cinnamon stick and port wine and bring to boil until it evaporates 2/3 of the liquid.
Meanwhile, in a  hot pan place the duck breast with the skin side down for about a 3 minutes (there is no need to add oil because the fat duck will melt), flip and cook a minute. Finish in the oven at 180 ºC, avoiding the meat to dry and burn.
Let the meat rest two minutes, slice and serve immediately ...

  • Depending on the preferred point of the meat you may cook it a bit more in the pan
  • It should be served rare
Hope you enjoy it!

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