Pan Seared Duck Magret Recipe
Over sweet plantain and spinach ratatouille in fino tinto and 25 year aged port reduction.
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Ingredients
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Duck Magret
Sweet Plantain and Spinach Ratatouille
Fino Tinto and 25 Year Aged Port Reduction
Method
Duck Magret Preparation
- 1
Score the Duck Breast
Using a sharp knife, score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Sweet Plantain and Spinach Ratatouille
- 3
Prepare the Ratatouille
In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, and sauté until translucent. Add red bell pepper and zucchini, cooking until softened. Finally, stir in the chopped spinach and sliced sweet plantains, cooking until the spinach is wilted and the plantains are tender. Season with salt and pepper to taste.
Fino Tinto and Port Reduction
- 4
Plating
- 5
Plate the Dish
On a plate, create a bed of the sweet plantain and spinach ratatouille. Slice the duck breast and lay it over the ratatouille. Drizzle the fino tinto and port reduction over the duck and serve immediately.