1/2 vaso de zumo de naranja (si hemos usado frutos desecados ó congelados, como los hemos puesto previamente en zumo , ya no habría que poner más, usaremos éste)
1 copa de brandy
Sal gruesa
ELABORACIÓN DE MAGRET DE PATO CON SALSA DE FRUTOS ROJOS
Limpiamos bien el magret de pato, le hacemos unos cortes en horizontal y vertical en la piel (a rombos ó cuadrados) para que cuando lo hagamos, suelte bien la grasa, le damos la vuelta y la parte magra (la que tiene carne), la apretamos un poco para que salgan los posibles restos de sangre.
En una sartén amplia, echamos sal gruesa en el fondo y cuando esté bien caliente, ponemos el magret por la zona de la piel, que suelte la grasa y se dore, unos 5 minutos, luego le damos la vuelta, lo hacemos durante 3-4 minutos aproximadamente y reservamos tapado.
En un cazo, preparamos la salsa: Ponemos las 3 cucharadas de azúcar, la harina y el zumo de naranja (ó el usado para desecar ó descongelar los frutos rojos).
Removemos bien para que no se formen grumos, lo calentamos y cocemos a fuego medio unos 5 minutos, debe estar espesita, añadimos el brandy y dejamos reducir el alcohol, removiendo, añadimos los frutos rojos y los aplastamos un poquito.
Hacemos rodajas el magret, echamos la salsa caliente y se sirve.
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