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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros

Glazed Duck Magret


1 duck magret
Half Onion
10 ml balsamic vinegar
20 g Sosa Cold Confit Orange
5 g Culinary Journey Duck Fond
100 ml orange juice
25 g butter
10 g sugar


Score the skin of the magret with a knife, season it and roast in a frying pan on low heat on both sides until it is golden brown and raw inside. Set aside at room temperature.
Julienne the onion and sauté until brown. Add the vinegar, sugar, the Duck Fond and orange juice until a sauce is formed. At this point add the Cold Confit Diced Orange Peel and the butter, thickening the sauce with circular movements.
Roast the magret in the oven for 5 minutes at 160 șC and slice. Arrange on the plate and glaze with the sauce. Add some chopped chives.