RECIPE OF MAGRET OF DUCK

Duck breast with pears in wine sauce and balsamic

     The magret is a fillet of lean meat, cut the duck breast. This recipe is spectacular, I learned to prepare several years ago when I worked at a French restaurant.

     Maigret is trimmed from the breast of the bird leaving under a thin layer of meat attached to the keel of the bird. The piece of magret is grilled whole or in a pan, in the same loose skin fat meat, and cut into fillets before serving. It consumed underdone but 

never almost raw, and let stand a few minutes before serving. In this case leave 10 minutes.

Ingredients:

2 duck breast

Sea salt

Freshly ground black pepper

A pinch of ground bay leaf

Cinnamon or whole

fresh rosemary

1 large carrot

1 sweet potato or sweet potato

1 pear

2 packets of sweetener or sugar

2 tablespoons balsamic vinegar

1/2 glass of good red wine

Preparation:

• First peel the pear with a colander potato and took a couple of slices to decorate the plate at the end, these can retain the water with a touch of lemon to prevent rust. Cut the remaining pear cubes, removing the heart. In a skillet over medium heat, add the sweetener or sugar and vinegar and let dissolve stirring constantly, then add the pears until soft and caramel forms, wine, a stick of cinnamon or cinnamon is added and is reduced. If the sauce is too thick you can add a few drops of water. It should either reduce the wine to make it as close as possible to a syrup.

• We cut with a knife magret fat rhombus doing first an insertion is made diagonally without meat, then it gets in the other direction. magret is bent slightly so that the grooves that have made open and that face is well salpimenta magret, also add finely chopped rosemary and a touch of ground bay leaf. That fat will protect the meat making an indirect cooking the other party season them equally without making cuts. In another skillet over medium-high heat (if done over high heat no time to be tempered in the middle), magret for 9 and 11 minutes in the fat side down, oil is placed. That fat melts very quickly and to avoid withdrawing cook should go as unwinds. When you take 5 or 6 minutes, lift it up and see if that face this very toast. If you see that going too fast down a little temperature to prevent burning. That must be a nice toasted and crisp color. Remember to phase out the liquid fat as that is forming in the pan. When time has passed turns and stops 3 to 4 minutes. The rerirar the pan should be left to stand in a tightly covered so that the juices back into place (I use a large soup dish with another dish invested by cover) plate. Let it stand for 10 minutes.
• Once ready, we cut it and serve, I accompany with a wheel baked sweet potato and carrot, with a slice of pear and ering with rosemary, cilantro and mint leaves. To eat you bathe with wash sauce.

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