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?

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

milk

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 ...

Tips:

• 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!