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Magret with Wild Fruits and Purple Potato Chips

A simple recipe with a touch of elegance that will surprise your guests.

Ingredients

Preparation Method

  1. Season the magret with salt, pepper and drops of Balsamic Vinegar.
  2. Hit the duck’s skin.
  3. Heat Olive Oil and fry the magret placing the skin first in the heat, in order to release fat. Leave it slightly rare.
  4. Remove the magret from the skillet, and add berries and Balsamic Vinegar.
  5. Use these juices as a sauce. Silva immediately with the purple potato chips.
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