Duck magret with orange and ginger sauce

Magret or duck breast is a fatty meat that, when cooked well, has a crispy skin, not at all greasy, and a pink and tender breast part.

In a type of meat that accepts all types of sauces and if this sauce has a sweet touch it is a success, like with orange and ginger sauce. This sauce gives this dish an air of festive food for all magret lovers.

The secret of this recipe is to cook the meat just right, the part of the skin should be toasted and without any fat and the part of the meat rare or medium rare, the orange sauce with a touch of ginger will be the finishing touch. final to accompany this dish.

Ingredients: 4 people

• 2 magrets or duck breasts
• Salt
• Pepper

For the sauce:

• Juice of an orange
• Orange zest
• 1 dessert spoon of ginger zest or ginger paste
• 80 ml low salt soy sauce
• 80 ml balsamic vinegar
• 1 tablespoon of honey
• 1 tablespoon cornstarch dissolved in cold water
• Salt to taste

Preparation:

1. To make the sauce, put all the sauce ingredients on the heat in the Óptima 14 cm saucepan and stir from time to time until the sauce reaches the appropriate thickness. We reserve.
2. We prepare the breasts for a plate and on the skin side we will make some incisions forming rhombuses without the cuts reaching the meat.
3. Season with salt and pepper and cook in the 24 cm Xtrem frying pan without any oil and over medium heat so that the skin releases all the fat and browns until it is well sealed.
4. Drain all the oil that has been released from the skin of the breast into a bowl and continue cooking on the meat side for about 6 minutes, keeping it pink on the inside. If you prefer it more cooked, leave it for a couple more minutes. .
5. Let the breasts rest for a couple of minutes, wrapped in aluminum foil.
6. For plating, we cut the breasts into fillets and place them on the plate. You can alternate between fillet and fillet some orange segments cut sharply, and sauce the breast. Serve with mashed potatoes or baked potatoes.

Photographs and recipe by Silvia .