With a sharp knife, practice incisions about the skin of the breasts forming rhombuses.
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| Ingredients to make Pato to Porto: |
| 4 duck breasts 2 cdas oil salt pepper for the garnition 3 potatoes claras salt pimient 2 zucchini (zucchini) 2 carries 1 palabaza 15 asparagus 3 cdas olive oil butter The Salsa 200 g Pato bones salt pepper 200 cc bird broth 200 cc oporto 100 cc red wine oil oil oil |
Ingredients to make Pato to Porto:
2. In a pan, seal the breasts with the oil by browning them throughout its surface. Then remove them, salt and pepper them and place on a rack on an oven roast. Finish cooking in a moderate oven until the breasts are cooked. Reserve.
3. For the sauce in a pan brown the duck bones with 2 tile oil. Incorporate the port, the wine, the broth and salt and pepper. Take over low heat to thirteen. Keep the sauce and reserve in heat.
4. for the garrison pepper the potatoes and cut them into fine slices. Pass each slice through the whites and accommodate them forming a flower on a well -encaled oven plate. Salpimentar them and bake until golden brown.
5. Form balls (with the spoon of Noisette Popes) of Zucchini, Carrots and Pumpkin. Cut the boiled asparagus tips and saute them with the rest of the vegetables in olive oil until they are tender. Salpimentar.
6. Serve the breasts on the potato flowers and accompany with the vegetables.
