Borda Molí dels Fanals | Restaurante Típico en Andorra

Duck’s magret with grape sauce

magret con uvas

Duck’s magret with grape sauce

Ingredients (serves 6)

  • 4 magret
  • ½ kg of black grapes
  • 1 l of O’porto wine
  • 30 gr of butter
  • A teaspoon of corn starch
  • Salt and pepper

Preparation

  • Put the wine and the grapes on a sauce pan and let the boil until everything is reduced to half
  • Put the sauce with butter and corn flour on a pan. Let it cook until you have a slightly thick sauce. /li>
  • Salt and pepper the magrets and fry them on a pan without oil, the side of the grease touching the pan, until they are brown. Turn them over and cook them for a few seconds more.
  • Serve the laminated magrets with the hot sauce et the grapes.




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