Canarian Recipes: Magret De Pato Con Mermelada De Tomate Y Pimientos Del Piquillo
Crispy on the outside, tender and juicy on the inside and finished with a sweet tomato sauce. Served with cheese stuffed piquillo peppers and asparagus.
Ingredients
- 1 Duck Breast (350g approx.)
- 1/2 Onion
- Asparagus
- Piquillo Peppers
- Canarian Cheese, to your taste
- Butter
- Oil
- Salt
- Black Pepper
For the Sauce
- 200g of Ripe Tomatoes, chopped
- 70g White Sugar
- Juice of 1/2 Lemon
Instructions
- Fry the tomato in a little oil.
- Add the sugar and lemon and simmer for 15 to 20 minutes.
- Put through a sieve into a bowl and set aside.
Make sure the pan is empty but don’t wash. - Remove the top and insides of the peppers and stuff with cheese.
- Brush the asparagus and peppers with oil and season.
- While the duck is cooking, grill for 4 to 6 minutes.
- Put a spoonful of butter into the pan and heat it up.
- Add the onions and saute till turning brown.
- Score or make some diamond-shaped cuts on the duck skin.
- When hot enough, place the duck to the pan.
- Cook it on both sides to your liking.. skin side first.
- Add salt and pepper to taste.
- While the duck rests, return the sauce to the pan and heat gently.
Tips
Think about how well you like your duck and vegetables and plan carefully to serve together.
Serve the duck on a bed of sauce or serve the sauce seperately.
There are many variations of this dish. You may find some of your guests or family dislike the peppers and/or asparagus. A good standby is smallish halved and buttered, sautéed potatoes, prepared and set aside until just before cooking starts.
For ease, roast the peppers and asparagus instead of grilling. Oven about 180c, preheated. Remove the tender veggies and turn up to 200 to crips potatoes while plating the rest of the meal.
