Magret grilled with garlic sauce
3 magrets of duck fresco of 350 g each
4 tablespoons armagnac
3 cloves of garlic
1 sprig of thyme
Pepper
Salt
For the sauce of garlic
24 Walnut
3 cloves of garlic
Extra virgin olive oil
Black pepper
Salt
The kitchen of the Landes, in the North of the Pays Basque region proposed recipes as simple and as brilliant as the present, collection of traditional recipes for restaurants in the area and turned into one of the best known representations of each kitchen. The magret is prepared with the broiler duck breasts and must always include the skin covering the muscle.
Preparation:
Marinate the magrets, 2 hour, in a marinade with armagnac, thyme and chopped garlic. Remove, dry well, spicing up the meat and put them to fire slow in a pan of iron, with the skin side down. Keep them between 8 and 10 minutes, sprinkling them with the fat that is shedding skin.
Go nuts and garlic cloves - peeled - by a mixer with two tablespoons of water. Salt and pepper and bind by adding oil little by little. Book. Degrease, turn the pieces of meat and click on the skin with a fork (thus provided that you release the fat which fits). Book.
Remove the fat from the Pan, Deglaze the bottom with the liquid from the marinade and set aside.
Filleting the magrets. Arrange on a plate. Give a final boil the sauce of garlic with blood that have emerged to cut them and the rest of the armagnac. Thicken and sprinkle the meat before serving.
