Magret de Pato con setas y crema de castañas

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, Magret de Pato con setas y crema de castañas. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Magret de Pato con setas y crema de castañas is one of the most well liked of current trending meals on earth. It's enjoyed by millions daily. It's simple, it's quick, it tastes yummy. Magret de Pato con setas y crema de castañas is something which I have loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Magret de Pato con setas y crema de castañas, 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 con setas y crema de castañas 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 con setas y crema de castañas is 2 personas. 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 con setas y crema de castañas estimated approx 1 hora.

To get started with this recipe, we have to prepare a few components. You can have Magret de Pato con setas y crema de castañas using 7 ingredients and 8 steps. Here is how you can achieve it.

Receta de otoño revisada a mi gusto , cambiando la naranja por manzana. Un toque francés para la mesa

Ingredients and spices that need to be Make ready to make Magret de Pato con setas y crema de castañas:

1. 1 Magret de Pato
2. 2 manzanas
3. 250 gramos castañas
4. 250 gr Setas (del tipo que nos guste)
5. 1 ramita romero
6. 1 cucharada canela en polvo
7. Sal, pimienta y trufa rallada

Instructions to make to make Magret de Pato con setas y crema de castañas

1. Pelar y trocear las manzanas y pelar las castañas
2. Hervirlas al vapor hasta que estén tiernas suficientemente para pasarlas por la batidora y hacer la crema
3. Añadir a la crema la cucharada de canela en polvo (o más según nuestro gusto) y remover bien hasta que esté a nuestro gusto
4. En la cara grasienta del Magret hacer varios cortes para que suelte bien la grasa
5. En una plancha bien caliente poner el Magret por el lado de la grasa hasta que vaya dorando.
6. Yo retiro la grasa que suelta el Magret para saltear luego las setas en ella
7. Hacer el Magret a la plancha por las dos caras hasta que esté bien doradito. Aprovecho para ir salpimentándolo, mientras se hace vuelta y vuelta y añado la ramita de romero para que le dé sabor.
8. Servir y presentar caliente y regar el Magret con la grasita sobrante y que ha recogido todos los sabores…

As your experience as well as self-confidence grows, you will discover that you have more all-natural control over your diet and also adjust your diet regimen to your individual preferences over time. Whether you intend to serve a dish that uses less or even more active ingredients or is a bit basically spicy, you can make straightforward changes to accomplish this objective. To put it simply, start making your dishes promptly. As for standard cooking abilities for newbies you don't require to discover them however only if you understand some easy food preparation strategies.

This isn't a complete overview to quick and also easy lunch dishes yet its great something to chew on. Hopefully this will obtain your imaginative juices streaming so you can prepare delicious dishes for your family members without doing a lot of square meals on your trip.

So that is going to wrap this up for this exceptional food Recipe of Homemade Magret de Pato con setas y crema de castañas. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!