1. Fresch duck breast

200gr of natural orange juice

50gr of peach Jam

50gr reduction of vinager

salt and pepper


1. Let’s mak the magret on the part of the skin so that it is losing fat. Let’s throw some salt and pepper

2. We will remove the fat ( oil that gives of the skin) to make the sauce

3. Add the vinegar and then the jam and finaly the orange juice

4. Let’s reduce until the sauce has a certain consistency

5. Chop the magret, with a tablespoon spoon we put the sauce on each at of meat.