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Duck magret with quince chutney

1 hour
1 hour
2 hours
Serves 2


duck magret
2 units
orange juice
0.4 oz.
black pepper
fresh quince
12 oz.
muscovado sugar
0.5 oz.
white wine vinegar
4.2 fl. oz.
spice mix (cumin, coriander, cloves, black pepper and turmeric)
1 tsp
orange zest
1 unit
3.5 oz.

    Cut the skin of the duck in a grid pattern without cutting the meat. Season with salt and pepper.
    In a frying pan, over low heat, brown the magret on the skin side for 10/15 minutes to release the excess fat and for the skin to caramelize.
    Transfer the golden magret to a suitable baking dish, place it skin side down and roast at 360°F for 15 minutes. Drizzle with orange juice.

    Peel and cut the quince into slices, add lemon so that it does not oxidize.
    Cut the onion in brunoise.
    Cook the onion in a pan until transparent; add the quince and other ingredients. Cook until the quince is soft.

    Cut the magret into thick fillets. To serve, place the magret in the bottom of the plate and rectify the seasoning. Place a few pieces of quince and the sauce from the chutney. To finish, accompany with a few sprouts of arugula, peas or other.

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