Duck magret with Oporto sauce, peach puree and blueberry coulis (FINGER FOOD)
Frozen cranberries 0.083 kg
Port wine Bandeira 0.003 l
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.
- 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 1.85 g
Saturates 2.65 g
Monounsaturated fatty acids 3.87 g
Polyunsaturated fatty acids 1.95 g
Cholesterol 50.0 mg
Calcium 17.33 mg
Iron 1.71 mg
Zinc 1.86 mg
Vitamin A 59.25 ug
Vitamin C 10.07 g
Folic acid 24.87 ug
Salt (Sodium) 68.85 mg
Sugars 10.02 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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