The Magret is paid wide so that small medallions leave, not remove the fat, hits the back of the knife to leave it tender, season it.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make duck magret with raisins and pinions: |
| A Magret or Dam Bag Dos Grande A Pecadito de raisas a tablespoon of piñones salt olive oil a brand of brandy to flambar. |
Ingredients to make duck magret with raisins and pinions:
2. Peel the onions and cut into hoops.
3. Take a pan throw a couple of tablespoons of oil and make the meat, remove when it is about to brown and reserve it on a separate plate.
4. Take the onions and in the same pan without removing the fat that the duck has released and if necessary a little more oil is added, the onions are done, salt is added to taste and with medium heat until they remain caramelized or golden and soft, the raisins and pine nuts are added and a couple of turns are given, add the duck and mix everything.
5. Add the Brandy Cup and hit it fire while moving a little with a wooden palette to evaporate alcohol.
6. Turn it until the meat gets golden and remove.
7. Serve hot.
