1 manzana (dependiendo los gustos, puede pasar desde una Golden a una Reineta)
1 puñado de nueces peladas
1 puerro
1 chalota
Sal
Pimienta
Unos tomatitos cherry
ELABORACIÓN DE MAGRET DE PATO CON GUARNICIÓN DE MANZANA Y NUECES
Se coge la magret de pato, se le hacen unos cortes en forma de rombo en el lado de la grasa, sin llegar a la carne (simplemente para que no se recoja la piel y suelte más fácilmente su grasa). Se pone sobre una plancha o sartén caliente por el lado de la grasa y dejamos que empiece a soltar su grasa, a fuego medio – bajo (soltará bastante).
Mientras pondremos un poco de esta grasa en otra sartén, en la que pocharemos el puerro y la chalota, picados muy finamente, hasta que se pongan transparentes sin llegar a tostarse, retiramos si hay exceso de grasa y añadiremos la nata, salpimentaremos y dejaremos cocer unos minutos y pasaremos esta salsa por la batidora en un vaso.
En la misma sartén con un poco de grasa, pocharemos la manzana y las nueces y añadiremos la salsa del vaso de la batidora.
La magret la daremos la vuelta en la sartén, para que se haga por el otro lado, 3 minutos (es importante que no se pase mucho)
La sacaremos, la pondremos en un plato en lonchas y la acompañaremos de la salsa y de unos tomatitos cherry, que pasaremos levemente por la sartén.
NOTA
La grasa de pato que ha sobrado, se puede guardar.
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17 Comments
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