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Ingredients
- 1/2 kg Duck magret
- Raspberry Jam
- 12 Blueberries
- 12 raspberries, cut in halves
- 12 Red currants
- 1 tbsp Strawberry Fresh Pearls
- Extra virgin olive oil
- Salt, pepper
Ingredients
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Instructions
- Season the duck magret and sear it on a very hot grill, letting it begin to brown in its own fat. Turn it to sear on both sides, and set aside.
- Reduce 25cl water, 3 tablespoons raspberry jam, raspberries cut in halves and blueberries. Stir until it boils, remove from heat and let it cool.
- Toast magret in the oven at 170ºC for 3-4 minutes.
- To serve: put a dash of the confiture on the plate. Put 2 thick slices of magret on the plate, stacking one on top of the other. Pour some confiture over it, garnish with the Strawberry Fresh Pearls on top and a sprig of red currants on one side for decoration.
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