Our Recipes

Magret with blueberries and apples


Place the blueberries in a saucepan with sugar and water, at low heat and covered. Once they come to a boil, remove blueberries from heat and set aside. Peel the apples and cut in wedges. Put the nut butter in a pan with some oil and add the apples. Once they are soft, remove from heat. Wash the magret, dry it, and season with salt and pepper. Cut some parts of the skin, so it releases some of its fat and place in a pan at low heat and add the juice left from the blueberries. Once the meat is brown on both sides, remove from pan. Take the broth released from the meat and the blueberries, and mix with a spoonful of blueberry marmalade. Bring to a boil, and lower the heat until reduced. Serve the duck with the apples, and the blueberries set aside at the beginning and add the sauce.