Category
MeatSetup time
ShortDifficulty
MediumCost
IntermediateTo enjoy
Meal for twoNº of people
Ingredients
- 1 magret
- 50g of wild berries (raspberries and blueberries)
- 100g of purple sweet potato
- Salt, to taste
- Ground pepper, to taste
50ml of Gallo Extra Virgin Olive Oil Special Selection
8ml of Gallo Modena Balsamic
Method of preparation
Season the magret with salt, pepper and a few drops of Gallo Modena Balsamic Vinegar.
Cut the duck skin.
Heat up Gallo Extra Virgin Olive Oil Special Selection and fry the magret by pressing the skin onto the heat to release the fat. Leave it slightly rare.
Fry the purple sweet potato in olive oil, drying it well. Season the purple sweet potato with salt and ground pepper.
Remove it from the sauté, add wild berries and Gallo Modena Balsamic Vinegar.
Use these juices as a sauce.