Today’s recipe is what Andoni cooked for my birthday a couple of weeks ago, and it’s delicious! It’s one of those recipes that we save for especial occasions. I hope you like it!
Duck magret in Porto wine sauce
- Duck magret
- 1 1/4 cup Porto wine
- 1 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- Salt and pepper
- Mashed potatoes
Cut the fat of the duck in a criss-cross effect, and salt and pepper both sides of the meat. Place the meat, fat-side down, without any oil on a big pan. Cook it over medium-high heat until the fat is golden brown (a few minutes). Turn it on the other side for a minute or so. Remove meat from the pan, and throw (almost) all the fatty oil there is in the pan, just keep a tiny bit for the sauce. Pour the Porto wine, the brown sugar and the balsamic vinegar into the pan over medium heat, letting it simmer gently (be careful with splatters! It’s very sticky so you should clean them as soon as they happen). Stir occasionally. When the sauce is a bit more liquid than you’d like, add the meat again into the sauce and let it cook in the sauce for a few minutes (you basically want the meat to warm up, not really cook it much). Remove the meat again from the pan and cut into thin slices. Serve with the sauce and mashed potatoes.