Duck Magret with Quitapenas

This recipe of Duck Magret with Quitapenas joins your list of favorite recipes to break away from the same old dishes.

And of course, with a delicious Malaga wine from Bodegas Quitapenas.

By the hand of the Chef Alejandro Muñoz which also surprises us with a very original garnish.

The ingredients you will need for this delicious Magret de Pato al Quitapenas are the following:

🥩 Duck breast (1 unit)
🧂 Flaked salt (to taste)
🌿 Rosemary (1 sprig)
🍷 Sweet wine from Malaga: Quitapenas Malaga (100 ml)
🍶 Rice or apple cider vinegar (1 teaspoon)
🍃 Bay leaf (1 leaf)
🍐 1/2 ripe pear (clean and seedless)
🧈 Butter (1 teaspoon)
🍯 Sugar (1 tablespoon)

Manufacturing process:

To start this Duck Magret al Quitapenas, we make cuts in the fat of the magret without reaching the meat, then we place it in a cold pan on the fat side and cook over medium heat until golden brown and crispy.
We remove the excess fat, turn the meat over and seal it on the other side.

After this step, we put it in the oven at 180°C for 4-5 minutes to finish cooking it.

In the same pan, deglaze with the Quitapenas sweet wine, adding the vinegar and bay leaf, then reduce over medium heat until a syrupy texture is obtained.

And finally, the garrison! A delicious caramelized pear.

To achieve this, we melt the sugar in a pan until it turns golden.

Add the butter and half a pear, cooking until tender and caramelized.

Now all that's left is to enjoy this delicious Duck Magret with Quitapenas.

We serve the fillet with a wine reduction and caramelized pear, ready to share with anyone you like, and of course, with your Málaga Quitapenas Wine on the side.

We hope you enjoy the recipe. The complete preparation process can be found here. here.

Cheers! #peoplequitapenas

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