Al magret se le hacen cortes en forma de rejilla por la zona de la piel.
En una sartén, se pone a freír sin aceite la parte del magret que más grasa tiene y después la otra(para sellar).
En otra sartén se ponen los pimientos y los champiñones o setas y se fríen.
Para montar la brocheta: uva, trozo de magret, pimiento, trozo de magret y champiñón
Esta brocheta se vuelve a freír en la sartén que habíamos utilizado para sellar el pato.
SALSA DE OPORTO
En una cazuela se echa vino de oporto.
Aparte, en un vaso con caldo de pollo se añade la maizena y un poco de azúcar y se disuelve. Esta mezcla se incorporará al oporto para engordar la salsa.
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