Duck Magret- surprise your loved ones with a healthy meal!

When you want to surprise your loved one for the holidays or a special occasion, here is my recommendation:

Duck magret with carrot pure, baked mushrooms and potato slices.

What we need for our perfect plate:

1. Baked potatoes with duck fat.

We add the potatoes in a casserole with cold water. Once the water start boiling, we leave the potatoes for 5-6 minutes to ensure that when we bake them, they are perfect on the inside. Once the potatoes are ready, you remove the water and you add 2 soup spoons of duck fat. Stir gently, add some salt and bake for 20 minutes. It is recommended to bake them before consumption so they are nice and warm.

2.Carrots pure.

Add the carrots, water and milk in the caserole. Water:Milk= 50%:50% split. Boil for 25-30 minutes with a pinch of salt. You take out the water, blend them, measure the weight and you add 10% of the weight milk and 10% butter, then blend again. You add salt to your liking. Voila! you have a perfect carrot pure.

3. Caramelized onion.

We melt some butter in a frying pan. We add a little red wine and brown sugar.

4. Baked mushrooms

Wash the mushrooms, put them in a baking trey and add some butter in each mushroom. Sprinkle some salt to your taste.

5. Duck breasts. We clean the duck breast with paper towel, add salt and black pepper and leave it to rest for 15 minutes on the side.

We add the duck breast in a frying pan, not too hot, mid level of temperature until the duck fat underneath the skin is totally melted. You will need about 10 minutes on the skin side after you cut it with several lines to help it melt easily and 1 minute on the other side, just to seal the meat. If there is too much fat, you take it out with a spoon to avoid “frying” process. You can add some thyme while the meat is in the frying pan to add a little touch.

You cook for 8-9 minutes at 180 Degrees in the oven. You take it out of the over and let it rest for 8-10 minutes. The inside should be still pink when you cut it. Do not cut the meat too thin, ideally the slices should be about 10mm wide.

Once you are ready, you can start decorating the plate.

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