Sunday, January 5, 2014

Duck Breast with Chimichurri Sauce

Last Friday I was just starting to prepare a couple of duck breasts to prepare the recipe I shared earlier here on the blog - remember here magret of duck with sweet potato and basil purée, and suddenly I had to improvise ... I had just put the two duck breasts in the honey and orange juice sauce to marinade when I was told that our visit had just cancelled the dinner ...
It was when we thougt why not surprising some friends with a mini catering at their home? the time to get there was just the time that the magrets needed to rest in the recipe I had previously read on the Ferran Adrià app...

You will need :
Magret of Duck
Chimichurri Sauce , (remember the recipe here )
Salt and Pepper

Start by making a few cuts in the grease of duck breast , being careful not to cut the meat, forming a grid format , this will help the duck to cook on its own fat. In my case I marinated the duck in orange juice and honey sauce as in the previous recipe, but as we will use chimichurri sauce you may just season it with salt and freshly ground pepper. In a pan, brown the duck breast with the fat side down for about 3 minutes, turn and mark the meat for about 30 seconds. Wrap in aluminium foil and let rest for 15 minutes.
cut it in thin slices, season with salt and pepper and cover with chimichurri sauce ...

Hope you enjoy, how do you prepare it?

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