DUCK MAGRET, RED FRUIT CONFITURE AND STRAWBERRY FRESH PEARLS
Servings
4
Servings
4
Ingredients
  • 1/2kg Duck magret
  • Raspberry Jam
  • 12 Blueberries
  • 12 raspberries, cut in halves
  • 12 Red currants
  • 1tbsp Strawberry Fresh Pearls
  • Extra virgin olive oil
  • Salt, pepper
Instructions
  1. 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.
  2. Reduce 25cl water, 3 tablespoons raspberry jam, raspberries cut in halves and blueberries. Stir until it boils, remove from heat and let it cool.
  3. Toast magret in the oven at 170ºC for 3-4 minutes.
  4. 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.