Join your friends and delight yourself with this recipe!
250g of Duck Magret
100g of Mangetout
10g of Dry Laminated Garlic
3 cl of White wine
Curry (As much as you want)
Honey Nº 88 Fire by Beesweet (As much as you want)
Black pepper (As much as you want)
Salt Blossom (As much as you want)
In a very hot frying pan seal the magret, tempered with salt flower and black pepper only.
In the same frying pan, taking advantage of the juices, add the grass curry, the honey Nº 88 Fire by Beesweet and the laminated garlic.
Freshen it up with white wine and let it reduce.
Arrange the mangetout, and cook them only with salt.
On a plate, put the mangetout, on top of them add the laminated magret in thin slices.
Sprinkle with the sauce from the pan and decorate with the curry herb.
Make yourself at home and … Bon Appétit.