Duck Magret with Orange Sauce

16/04/2018
Topato
fromTopatoDarth Vader538559401
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Preparation30 min.
Cooking22 min.
Тotal52 min.
Servings1
Cook
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Ingredients

  • duck fillet - 1, with the skin
  • sauce
  • orange juice - of 2 oranges
  • butter - 2 tbsp (30 g)
  • white wine - 3 1/3 tbsp (50 ml)

Preparation

Wash and dry the fillet. Make rhombus cuts along the skin (not all the way down to the meat).

Sprinkle the fillet with 4 tbsp orange juice. Season with salt and pepper. Cover and leave the magret to marinate for 1 hour. Before putting it to cook, take it out to room temperature for about 30 min.

Heat a pan with a thick bottom and put the fillet with the skin facing down. Lower the stove temperature. Cook for 7 min., remove the grease and flip it over to bake on the other side for 5 min.

Transfer the fillet to a tray and bake in a preheated 356°F (180 °C) oven for another 10 min. Once ready, take the magret out and leave to rest for another 10 min. before cutting it.

Adapted from Culinary Elixir.find similar recipes here

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