Alist all ingredients.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make orange duck magret: |
| 2 Dam Pechuga unit salt pepper sauce 2 unit oranges 100 ml VINEGO RED WINE 100 gr sugar 150 ml Dark duck broth (can be replaced by beef broth) 100 gr butter butter butter butter butter |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with red wine |
Ingredients to make orange duck magret:
2. In a pot add the sugar to form a caramel.
3. Add the vinegar and orange juice, reduce by half. Add the duck broth and reduce by half or until it has syrup consistency.
4. Lower the heat add the cold butter to shine.
5. With the orange shells cut fine strips, without using the white part since this bitter the preparation. Put to the fire from cold water until it boils, repeat this operation minimum 5 times.
6. Finish the sauce with the orange strips.
7. Clean excess fat of the breast and on this do a grid without reaching the meat, salt and pepper.
8. Take a pan on the side of the skin over low heat until it is golden and crispy, remove the excess fat that is releasing.
9. Upload the fire, turn and cook to the desired term. It is recommended to serve a medium term.
10. Serve and cover with the sauce.
