Duck magret in pineapple sauce, honey and sesame

Difficulty: ★★☆


  • 2 Duck magrets.
  • 1/2 Ripen natural pineapple.
  • 1 Tablespoon honey.
  • 15 ml. Jerez brandy.
  • Toasted sesame.
  • Thick salt.
  • Black pepper.
  • 1 Orange.

Category: Main course


Grind peeled pineapple with the help of a liquidiser until we get a homogeneous fine purée. Make some rhombus shape cuts, not much deep, on fat breast side, season and powder sesame on meat side by pressing softly so that they attach.  Heat a Stainless steel skillet and brown breasts beginning by fat side, let it for 5 or 6 min. medium heat and turn it around, keep it for approximately 3 minutes. Move it away. Dissolve honey in the same skillet with the help of half orange pricked with a fork, as a spatula; throw away the rendered fat if there is too much left.  Flambé with brandy while stirring and add pineapple juice, let to reduce for some minutes and adjust salt and pepper if necessary.  Fillet 113ºF angle and half centimeter thickness magrets.  Serve on a hot dish with the fat part face down, pour pineapple sauce and honey on it.  It can be accompanied by French fries or sautéed vegetables. The quantity of this recipe is calculated for two people.

*Image courtesy of freedigitalphotos