MAGRET DE CANARD WITH PEAR MOUSSELINE AND BRIE CHEESE

PREPARATION 60MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

2 pieces of Magret de Canard

• 5 diced pears with the skin on

• 200g brie cheese

• 50g fresh cream

• 1 Sicilian lemon

• Olive oil

• Salt and freshly ground pepper



PREPARATION METHOD

Heat the pears over high heat with a drizzle of olive oil. When they are lightly browned, add the lemon juice. Remove from the heat and add the fresh cream and diced brie cheese. Puree very finely and smoothly. Set aside. Season the duck breasts with salt and pepper. Grill the breasts in a hot frying pan, starting with the skin side. They should be golden and crispy on the outside and pink on the inside. 


ASSEMBLING

Slice the breasts and arrange them on the plate. Finish with the pear mousseline on the side.

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