Duck meat is known as lean or wild meat and although it contains a significant amount of calories, which are concentrated in the skin, it also provides a large amount of healthy proteins to our body. The Magret, which has been the animals breast is a delicious piece of meat that is usually cooked in the oven accompanied by bittersweet flavors. If you have not tried it yet here you have the easy recipe to prepare a single, but succulent, baked duck magret.
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make baked duck magret: |
| 2 Units of Pato Magret 1 Pinch of salt Maldon 1 pinch of thyme 1 pinch of condiments |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with pink wine, |
Ingredients to make baked duck magret:
1. If you have bought frozen meat, it is important that when cooking the duck magret the parts have defrost at room temperature. Avoid using the microwave because by defrosting, meat is usually cooked a little in the center. I have the two breasts and spread a little common salt on both sides.
2. Next, the next step will be to seal the meat. Surely have heard this term previously. Sealing the meat means cooking with very high heat to form a crust and prevent the meat from losing its juices, to do this, put a pan over high heat and when this hot good places the meat pieces in it. Cook for about 2 minutes maximum each side or until you see that the part of the fat is completely golden and crispy.
3. Then place the pieces of the duckbarlets in an oven fountain and adoba to taste. I have used pepper of different types, thyme and mustard seeds. Thyme is a seasoning that is perfect to the duck. Add enough amount for meat to absorb the taste. Because the duck on both sides.
4. The next step is to cook the meat in the oven. To do this, dispute the duck pieces with the face of the fat up. Place the tray a little above the middle and program for 12 minutes to 180º. The cooking time will depend on taste, but the duck, being a wild meat, it is preferable to eat it little made, otherwise it tends to dry a lot.
5. The baked duck magret is an excellent option for Christmas dinner or any family meeting.
6. Past time, take out the meat out of the oven and make cuts vertically. If you see that it is very little done for your liking you can cook the duckbarome once you have cut it. Remove excess blood with absorbent paper.
7. Finally add a little Maldon salt on the baked duck magret and good benefit. The Maldon salt is the thick salt, in flakes, and you can buy it in any supermarket. The Magret is a wild meat and as such combines perfectly with sweet flavors, so if you wish you can accompany it with a fruit or jam sauce.
