Duck Magret with Mashed Potatoes and Orange Sauce
A timeless classic. The duck breast is cooked to perfection and the potatoes are a real treat.
Ingredients
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4 duck magret
-
10 small potatoes
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fresh rosemary, q.s.
Orange sauce:
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100 ml of red wine
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50 ml of water
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juice of ½ orange
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3 teaspoons of honey or sugar
Preparation Method
- Make the sauce: put all the sauce ingredients in a small saucepan and bring to the boil, letting it boil until reduced by half.
- Wash the potatoes, keep the skin, cut them in half and cook them in salted water until they are a little soft. After they are cooked, let them cool slightly, place them with the cut side on the counter and give each one a light tap.
- While the potatoes are cooking and the sauce is reducing, prepare the magret. Make light strokes on the skin trying not to injure the meat, giving a grid effect. Season with salt and pepper on both sides.
- Place the breasts in a cold skillet (one that can go in the oven) and place over low heat to melt the fat from the skin. Remove the melted fat that is released into a container and continue to fry until the skin is golden brown; in total it will take about 8 to 10 minutes, depending on the thickness of the fat, until you have very crispy skin. Flip the breasts and fry on the meat side for another 30 seconds to seal the meat.
- Turn the breasts over again so that they are skin-side down and bake in a preheated oven at 200º C for exactly 7 minutes.
- Remove from the oven and place the breasts on a plate to rest for 10 minutes.
- Meanwhile, place the pan with the fat that the duck released in the oven on the stove and sauté the potatoes on both sides in the fat until golden.
- Cut the breasts into thin slices, about an index finger thick and serve immediately with the browned potatoes, the hot orange sauce and a salad.
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