The sauce:
| 🚻 | 🕘 | 🍵 | 🤯 |
| Magret ingredients with mangoes sauce. |
| 2 duck breasts. |
Magret ingredients with mangoes sauce.
2. Peel the handles and liquefy them with a touch of lemon juice, another oil and a mustspoon of mustard.
3. Then add barely chopped pistachios.
4. salt and pepper to taste.
5. Preparation mode: prolve the breasts on their edges and on the skin side practice cross cuts forming a rhomboid rack.
6. Use a sharp knife.
7. Cut the skin and fat but not meat.
8. Place them on a pan without any fat, first on the skin side.
9. Go withdrawing the fat that is melting.
10. When they acquire a pleasant and reduced golden gold, the meat side of the meat side and then turn to seal them on this side.
11. Finish cooking in a moderate oven for a few minutes.
12. They must be juicy inside (well red), if they are cooked too hard.
13. Serve accompanying with the sauce and some crispy potatoes or a green garrison.
