A recipe for duck magret to accompany Esporão Reserva red 2021, to serve at your weekend.
Ingredients (serves 2)
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Duck
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2 duck breasts (or 1 large breast)
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Salt and pepper to taste
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Olive oil to taste
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Berry Reduction
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½ red onion, diced
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150 gr frozen berry mix
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1 cinnamon stick
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1 star anise
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3 tbsp brown sugar
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1 tbsp vinegar
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75 ml water
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Creamy Mashed Potato
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500 gr potatoes
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1 litre milk
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Salt, pepper and nutmeg to taste
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3 tbsp butter
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3 tbsp milk (from boiling potatoes)
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To serve
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Watercress to taste, to garnish
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Salt and olive oil to taste
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DIRECTIONS
For the berry reduction, place all the ingredients in a saucepan and bring to a boil, stirring and letting simmer to reduce, for around 15-20 minutes. Remove the cinnamon stick and star anise, blend with a hand blender and strain. Reserve.
For the mashed potato, boil the potatoes in salted water. Strain and mash well. Pass through a sieve and add salt, pepper, nutmeg, hot milk and butter. Stir well.
For the duck, score the skin in a crisscross pattern and season with salt and pepper. Heat a frying pan with a drizzle of olive oil and, once very hot, place the duck breast in the frying pan skin-side down until crispy. Sear the rest of the breast and then place in a preheated oven at 200ºC for around 9-10 minutes (depending on the size of the breast). Remove from the oven and let sit for 10 minutes before slicing.
Season the watercress with salt and olive oil.
Serve the mashed potato, sliced duck and watercress, and drizzle with the berry reduction.
Bon Appétit!