In a pan we make the Magret grilled, quadriculating the part of the fat before with a knife.
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| Ingredients to make duck magret with rod sauce: |
| For 4 people :: 2 Pato Magrets 2 Deciliters of Oporto Wine 2 Deciliters of Meat Bree |
Ingredients to make duck magret with rod sauce:
2. We remove most of the fat that has melted from the Magret and in the same pan we begin to cook over the other face of the Magret.
3. Once the Magret is cooked, we take out of the pan and remove the excess fat that has remained in it.
4. We fille the Magret and accompany a break in the pan where we have cooked the Magret.
5. That breakdown is elaborated by adding a glass of sweet wine to the fat without fat, we let it hot, and add the cornny diluted in the meat broth.
6. Let us reduce, we put salt and strain through a strainer the sauce.
7. To that sauce we add some currants or failing about a spoonful of rod jam.
8. We present the Magret with the sauce of currants and decorating with some rudeness or some pierce jam.
