Magret de Pato, Salada de Citrinos e Infusão Subtil

Summer is near and one of our partner brands, Infusions with History, presents 3 recipes (one main dish and two desserts) that are versatile, refreshing and balanced.

You can find more recipes like this on the brand's website, on the Eating Infusions page.

Try making these amazing dishes at home, feel the 100% Natural Aromas and Flavors of this Premium Brand, and be sure to order their products in our online store.

For now, meet the first suggested pairing:

Duck Magret, Citrus Salad and Subtle Infusion

Servings: 4 people

Duration: 40 minutes

Preparation: Stove and Oven

Difficulty: 04/10



For the Magret

4 duck breasts (Magret);

150 ml of Subtle Infusion

50 grams of chopped Purple Onion

1 clove of garlic, chopped;

5 grams of Flor de Sal

5 grams of Black Pepper;

For the Citrus Salad

1 medium Grapefruit

1 medium Orange;

1 medium Lemon;

20 grams of Honey;

500 ml of Subtle Infusion;

5 grams of Subtle Infusion Mixture;

400 grams of couscous

50 grams of Pine nuts;

5 grams of Fleur de Sel.



Preparation of the Duck Magret:⠀⠀⠀⠀⠀⠀⠀

1st - Make the Subtle Infusion and let it cool.

2nd - Heat a frying pan over medium heat and place the duck breasts with their skin side down (they will cook in their own fat). Let the breasts stay in this position for at least 10 minutes.

After this time, release the breasts and observe their skin for another 5 minutes.

3th - After the 15 minutes, keep the heat on medium and remove the duck breasts to a plate.Add the chopped Onion, Garlic, Salt and Pepper. Let it saute for 5 minutes (do not let the ingredients stick). Take the time to start preparing the Citrus Salad.

4th - After the 5 minutes, add the Subtle Infusion and let the flavors simmer until the sauce starts to boil. When this happens, add the Duck Breasts (skin side up) and cook for another 5 minutes.

5th - After that turn off the heat and cover the pan. Finish preparing the Citrus Salad.

Preparation of the Citrus Salad:

1st - Prepare a new Subtle Infusion and for the right amount. Once it is finished, add the honey and salt. 

2nd - In a bowl place the dry Couscous and mix the aromatic plants of the Subtle Infusion Blend. If you need to, chop the plants or use a grinder to reduce their size.

3th - Take the Grapefruit, Orange and Lemon and remove the segments.Scrape the peel off the three citrus fruits and set aside.4th - Add the hot Infusion to the dry Couscous and cover the bowl with a cloth.Let the couscous absorb all the infusion liquid for 8 minutes.

5th - With the help of a spoon, spread the Couscous to cool it, then add the Citrus segments, the pine nuts and mix well.

6th - Serve the Citrus Salad with the duck magret cut into strips, along with its wonderful sauce.

Accompany this dish with a Infusão Românico Português, served cold.

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