Gently season the duck breast with salt and machacy black pepper, rubbing the skin well on both sides, but insisting on the skin.
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| Ingredients to make duck magret to Modena vinegar: |
| 1 maigret of duck 150 g of butter 2 dl of Porto 1 tablespoon of modena vinegar 1 apple Golden 100 gr of sugar 1 tablespoon of rod syrup black pepper machacada salt |
Ingredients to make duck magret to Modena vinegar:
2. Heat the butter in a pan over live heat, and when it is very hot, fry the breast starting through the skin down to distile fat.
3. When it is well golden, turn around and fry so that the breast is cooked by the outside and little done inside. Remove and reserve between absorbent paper and keep hot. Peel the apple and with the help of a special teaspoon make balls, or cut into dads.
4. Saute them with a little butter and caramel with melted sugar with rod syrup.
5. Let them cool so that the caramel layer solidifies and is like lacquered. Draw the pan with which the balls have been skipped with the port, the vinegar and the soy sauce.
6. Reduce, over medium heat, to a quarter. Cut the maigret into fillets.
7. Have them in two hot dishes, partially cover with the sauce and decorate with the apple.
8. If you are more to eat, buy another breast and increase the ingredients.
