We place the piece of Magret with the skin down.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Magrets throbbing to the cider: |
| 1 ud. Pato Magret 30 gr. ham serrano 30 gr. Foie-Fras de Pato 30 gr. Corral chicken breast 1 ud. small apple 0.1 l. sidra ground black pepper 1/2 ud. I beaten egg |
Ingredients to make Magrets throbbing to the cider:
2. We make four or five cuts in oblique without cutting the skin and salt and pepper slightly.
3. With ham, breast, foie and half of the apple chopped finely we make the filling by adding some pepper and egg.
4. It is not necessary to save the filling, since it wears serrano ham.
5. We introduce the filling in the Magret cuts, bake 10 or 12 minutes at 220º and remove.
6. Add the cider and the remaining apple to the juices that the Magret has released, let it reduce it and throw it on the piece at the time of serving, placing apple slices next to it.
7. We cut the piece in oblique in the opposite direction to the cuts that were made at the beginning.
