Mallorca Duck with Orange Sauce

1. 1

   Saute the magret of duck in a frying pan, seasoning with salt and freshly ground peppercorns.

2. 2

   Fry lightly and remove while still a little pink.

3. 3

   Cut half a magret into very fine slices and place in a fan shape on the plate.

4. 4

   Decorate with slices of apple baked in a little sugar, and slices of orange.

5. 5

   Place all around the plate and pour over the orange sauce at the moment of serving.

6. 6

   Orange sauce: Reduce a little Cointreau, port wine, orange juice and orange peel cut into very thin strips.

7. 7

   Leave simmering until it reduces and thickens, then pour over the meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.