Recipe: English: Duck's Magret with Palm Tree

Recipe: English: Duck's Magret with Palm Tree - Honey Juice, Vegetables Cous Cous with Eggplant Caviar (6 servings)



Recipe from ChileIngredients
• 6 units Duck breast deboned
• 1 ½ liter water
• 3 table spoons thick salt
• 1 herbal bouquet: thyme, rosemary and oregano
• Orange peel thin slice
• ½ table spoon whole pepper
• 1 unit cinnamon stick
• 1 unit garlic cluster
• 3 unit clove
• 1 table spoon olive oil



• 1 cup cous cous
• 2 cups chicken stock
• 1 teaspoon butter
• ¼ teaspoon tandori
• 1/8 teaspoon garanmarsala
• Salt and pepper
• ½ cup cooked broccoli (tender) and chopped
• ¼ cup carrots chopped in small dices
• ¼ cup green beans chopped in small dices
• ½ cup sweet pepper chopped in small dices
• 2 table spoons olive oil

• 2 units eggplants
• ¼ units Garlic cluster
• 1 table spoons Olive Oil
• ¼ teaspoons Mustard with seeds
• Salt and pepper

• 1 cup of meat juice
• 3 tablespoons of palm-tree honey
• 1 tablespoons of balsamic vinegar
• Salt and pepper

Duck's Magret
Prepare a mixture with water and all of the ingredients (herbs and others) and plenty of salt.
Add the breasts of duck to it and leave in for a whole day.
On the next day, take the duck out of the mixture, let water distill and dry with a paper towel.
Warm up the olive oil on a frying pan and grill the duck´s breasts grease-side first and then turn over and cook till it becomes tender.

Cous Cous
Warm up the chicken stock in a large saucepan. Add up the butter, salt, pepper, tandori and garanmarsala.
Add up the cous cous, stir and cover. Let it rest for 8 to 10 minutes and keep it warm.
On a frying pan warm up the butter and add up all the vegetable.
Once the vegetables are sautéed add them to the cous cous.

Eggplant Caviar
Put in an oven pan the olive oil, garlic chopped very fine, herbs, salt and pepper.
Cut the eggplant in half and put them face down onto the oven pan. Cook in oven until they become very soft.
Ground all together and try the salt and pepper seasoning.
Add up the grain mustard.

Palm tree Honey Sauce
Put in a saucepan the palm tree honey and the balsamic Vinegar. Boil.
Add up the meat sauce and the salt and pepper.

Dish setup
Put in the center of the dish the cous cous (a round mold is helpful). Cut up the duck meat in long slices lengthwise and put them over the cous cous. Over the duck, put the eggplant caviar. Sprinkle over the sauce and decorate with a small bouquet of watercress.

This "Royal" Duck recipe demands to be served with one of the most "Royal" wines ever made: Champagne:













































By: Guillermo Rodriguez

In: http://www.plazasanfrancisco.cl/ingles/carta_bristol_eng.htm

Hotel Plaza San Francisco - Santiago de Chile