Magret de pato al horno con patatas panadera

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Magret de pato al horno con patatas panadera. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Magret de pato al horno con patatas panadera, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Magret de pato al horno con patatas panadera delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Magret de pato al horno con patatas panadera is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Magret de pato al horno con patatas panadera estimated approx 30'.

To begin with this recipe, we have to prepare a few components. You can have Magret de pato al horno con patatas panadera using 5 ingredients and 4 steps. Here is how you cook it.

"A palo seco", o sea con un chorrito de aceite de oliva virgen extra y sal gorda ya está buenísimo. Si ya le añades una salsa de miel, teriyaki o la que ligue también con el pato, lo clavas.

Ingredients and spices that need to be Get to make Magret de pato al horno con patatas panadera:

1. 1 Magret de pato grande o 2 pequeños
2. 2 Patatas
3. 1 cucharada hierbas provenzales
4. Sal gorda
5. Aceite de oliva virgen extra

Instructions to make to make Magret de pato al horno con patatas panadera

1. Poner chorrito de aceite de base en una fuente para horno. Añadir las patatas cortadas a láminas, un poco más de aceite y hierbas provenzales. Al horno, precalentado a 180° durante 12 minutos.
2. Mientras se hacen las patatas en el horno, en esos 12 minutos, hacer cortes a la grasa del pato en rombos/cuadrados. Poner a freír el magret por la cara de la grasa (puedes no poner aceite si quieres, con su propia grasa se hace).
   2 minutos por cada lado, sacar y reservar.
3. Abrir el horno a los 12 minutos, poner el pato encima de las patatas y volver a cerrar el horno. 12 minutos más con el pato dentro.
4. Una vez pasados los 12 minutos de horno del pato (24 en total con las patatas) retirar la fuente del horno.
   Cortar el pato a tiras. Si tienes alguna salsa que ligue con el pato, añádela por encima. Si no, un chorrito de AOVE por encima y sal gorda. Servir y disfrutar!

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