INGREDIENTS
1. Fresch duck breast
200gr of natural orange juice
50gr of peach Jam
50gr reduction of vinager
salt and pepper
MAGRET D'ÀNEC A L'AGREDOLÇ
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.