Duck magret with Oporto sauce, peach puree and blueberry coulis (FINGER FOOD)

Type of dish: Finger foods
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Duck breast 0.333 kg
Peach 0.2 kg
Cinnamon stick 0.167 ud
Sugar 0.033 kg
Frozen cranberries 0.083 kg
Port wine Bandeira 0.003 l
Chives 0.667 g
Salt flakes 1.0 g
Onion 0.003 kg
Carrots 0.003 kg
Green leek 0.017 ud
Red wine 0.003 l
Water 0.067 l
Elaboration

For the duck magret:

  • Score the duck breast: with a sharp knife score the skin in a diagonal direction. Then, turn around and score in the opposite direction. This way you will get a diamond shape.

For the peach puree:

  • Boil the peach into a light syrup (water, sugar and a cinnamon stick).
  • Blend into a puree.
  • If it is too thick, add to the puree some of the liquid the peach had been cooked in.
  • Chop some chives to decorate the puree.

For the blueberry coulis:

  • Make a syrup and boil it for 1 or 2 minutes.
  • Turn off the heat and add in the blueberries. Cover to infuse.
  • Drain the blueberries. Keep some blueberries to decorate the coulis.
  • Blend the blueberries and if the result is too thick, add to the coulis some of the blueberry syrup.

For the Oporto sauce:

  • Make a demiglace with dark meat poultry stock
  • Make a caramel and add to it the Oporto. Let it reduce.
  • This way you will get the Oporto sauce.

For kataifi pasta:

  • Grease your fingers and take the threads of pasta gently.
  • Make the shape of a nest with the threads and place it into a mould.
  • Bake the pasta nests at 180 ºC for 6 minutes and remove from the mould.

PLATING 

  • Place the duck magret on the grill skin side down. Then turn over.
  • Slice the duck magret into 1 cm wide slices. Roll them making the shape of a flower and skin side up. Keep the slices together using a toothpick.
  • Bake them at 160 ºC for 5 minutes. Take out of the oven and remove the toothpick.
  • To plate, pour the peach puree in the shape of a tear.
  • Then, place the kataifi nest on top. Place the duck magret on top of the nest.
  • Pour the Oporto sauce on top.
  • With a squeeze bottle, pipe some tears of the blueberry coulis.
  • Season with Maldon salt and decorate with blueberries and chopped chives.
Nutritional information (1 portion)
Fiber 2.1 g
Saturates 2.69 g
Monounsaturated fatty acids 3.93 g
Polyunsaturated fatty acids 2.11 g
Cholesterol 50.0 mg
Calcium 23.72 mg
Iron 1.81 mg
Zinc 1.89 mg
Vitamin A 70.51 ug
Vitamin C 12.03 g
Folic acid 30.73 ug
Salt (Sodium) 71.05 mg
Sugars 10.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.