Fig jam with cocoa
Salt and pepper
5 g of powdered ginger
Number of servings:
We make 3 oranges juice and mix it with ginger powder, sugar and 5 g. salt.
We clean the duck breast, leaving only the fat necessary for the mark does not dry. Once cleaned, punctured and marinate the duck breast. Retain approximately 6 hours. Cut the supreme. Remaining on the skin do diagonal cuts in one direction and the other. Magret caramelize in a pan.
Meanwhile peel and cut the pear for garnish. Sauté conjunction with magret and add a little butter. Rectify with salt and pepper.
Placing Emplatamos cocoa fig jam in the center of the plate and on it the next magret and caramelized pears.
Decorate with a sheet of Salvia.