Ingredients (2 persons)

• 1 Martiko duck breast
• 2 oranges
• 50g sugar
• 50ml brandy
• 1 tablespoon of sherry vinegar
• 1 tablespoon corn flour
• coarse salt

Elaboration of the recipe Baked duck breast with orange sauce:

Before starting to elaborate the recipe, we will leave the duck magret at room temperature for 20-30 minutes.

To make the orange sauce:

We cut several strips of orange peel and we squeeze the juice of two oranges using the juicer.

In a dipper we add the sugar and soak with the water Stir well to prevent it from burning. brandy and sherry vinegar We continue to stir until it evaporate the mixture .

When it has reduced, pour the orange juice and the peel strips We cook everything for about 5 minutes to integrating all flavors .

To thicken the sauce, we add the tablespoon of dissolved flour Cook for approximately 30 seconds and that's it. Remove from heat. and we reserve while we do the duck magret .

How to make duck magret:

Once the duck magret is at room temperature, we make a few diamond cuts This will allow the heat to penetrate into the meat and help to prevent the meat from being cut. cooks better .

Add the magret to a frying pan with the skin side down and cook the duck breast. in its own juice over medium heat (for approximately 7 minutes) until the skin reduces and forms a thin, golden and crispy layer During this time, we will pouring the grease If a small amount of water is accumulated on the excess fat we can remove it from the frying pan .

After 7 minutes, we turn the magret around We raise the heat to high and cook it for only one minute. for the lean part of the meat Remove from the pan and finish cooking it in the preheated oven at 180ºC for about 5 minutes. Once cooked, leave it in the oven for about 5 minutes. stand for one minute out of the oven and enjoy!

Salt and pepper to taste cut 1 centimeter thick and sprinkle it with the orange sauce Serve the duck magret with orange sauce freshly made and enjoy the best of the best. gourmet recipe to enjoy and celebrate special occasions.

More information about Duck Magret:

What is a duck breast?

It is the breast of the duck bred for the production of foie gras. It is a lean red meat, with little fat content (only in the skin). It can only be called magret to: breasts over 300g; Moulard breed duck. If the magret is cured or smoked, you get a delicious duck ham.

Tips to achieve the perfect point of duck magret:

Leave at room temperature: for 20-30 minutes before cooking.

Make diamond-shaped cuts on the skin/fat: without actually cutting the meat, so that the fat will be reduced more easily and the heat will penetrate the meat.

Cook over medium heat for approximately 7 minutes: In a frying pan or griddle without oil, place the magret on the skin side. The fat should be reduced until a thin, golden and crispy layer is achieved.

Nutritional properties of duck magret:

Red meat high in protein with biological value (more protein than beef, pork or lamb).

It stands out for its contribution in iron, magnesium, phosphorus and iodine that achieve a correct functioning of the immune system.

High content of vitamins B2, B3 and B5, essential for:

- preserving muscle mass

- maintaining bone capital

- reduce fatigue and tiredness

- maintaining intellectual performance

- to maintain the proper functioning of the body

A magret will be exquisite if it is cooked:

We obtain a tender, hot and juicy meat, with a red or pinkish smell inside (depending on the desired cooking point).

And we get the skin layer (fat) thin, golden and crispy.

Duck Magret recipes in Cocina Abierta:

Duck magret with peach and amaranth by Bruno Oteiza

The duck magret combines very well with fruits and on this occasion Bruno Oteiza accompanies it with peach. As a garnish, amaranth.

Duck magret with fruit and wild rice by Karlos Arguiñano

Karlos Arguiñano's recipe of duck magret with fruits and wild rice, an ideal dish for Christmas.

Duck magret and tofu chopsuey by Isma Prados

Recipe of duck breast and tofu chopsuey, an oriental style dish of duck with corn, mushrooms and bean sprouts.

Duck breast with sweet potato puree and anise sauce (Australia) by Enrique Fleischamann

Enrique Fleischmann's recipe for grilled duck breast with sweet potato and mango puree, sautéed mushrooms and port reduction, a typical Australian dish.

Duck breast with roasted fruits and muscatel sauce by Bruno Oteiza

Bruno Oteiza's recipe of duck magret accompanied by oven-roasted fruits and muscatel sauce, an easy-to-prepare dish perfect for celebrations and special occasions.

Cold magret with pan-roasted tomatoes by Karlos Arguiñano

Karlos Arguiñano's recipe of cold roasted magret with honey and mustard sauce and accompanied by pan-roasted tomatoes and radishes.