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Magret in a timur pepper sauce
Mas Parés Quality
Magret in a timur pepper sauce
- Ingredients
- Berry originating from Nepal, from the Sichuan pepper family and sumac berries which have a taste with connotations of grapefruit.
- 2 magrets
- 10cl poultry jus
- 1 tablespoon of timur pepper
- Salt to taste
- Preparation
- First fry the magret to render off the excess fat, in other words, place the magrets in a cold frying pan and cook, skin side down. Use a low heat and wait for the fat between the skin and the meat to melt. Then remove the magrets from the heat and put to one side.
- Meanwhile, in a saucepan, put the poultry jus and the timur pepper in a saucepan. Reduce the down to half the liquid, put it through a sieve, season to taste if necessary and put to one side
- Finish cooking the magrets and baste them with the meat glaze, cooking them in a covered pan on a high flame for 3 minutes.
- Finish and Presentation
Cut the magret and pour over the sauce.
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Since our beginnings at Mas Parés, we have always believed in innovation to guarantee the highest quality.
Since our beginnings at Mas Parés, we have always believed in innovation to guarantee the highest quality.
