Magret with mango chutney

For these approximate dates, on one of the days indicated, we intend to prepare the Magret with mango chutney. The idea is to offer our family a delicious menu but without spending much time in the kitchen.

The ingredients 1 large duck magret, 1 beef broth tablet, 2 mangoes, 2 spicy onions, 2 tablespoons brown sugar, 2 tablespoons soft vinegar, 1 teaspoon curry, 50 grams of butter, thyme, 3 tablespoons soy, 2 tablespoons honey, oil, salt and pepper. The preparation With a sharp knife, make some deep cuts in the form of a grate in the fatty part of the magret, season with salt and pepper on both sides and then put it in a bowl to macerate with the soy and honey, cover it with aluminum foil and leave it in the fridge for 24 hours.

Place the magret in a baking dish and sprinkle the shredded meat broth tablet, then pour over the maceration juice and bake in the oven at 220 degrees for 5 minutes on each side.

In the pan, brown the rolled onions in a little oil until they begin to soften, add the butter, the peeled and cut mangoes, a little thyme, the curry, the sugar and the vinegar, letting it cook for an hour over very soft heat.

Serve the sliced ​​meat (you will see that it is rosed in the center, that is its ideal point) with a little sauce and with the compote that you have prepared very hot.

Tasting It is irresistible, it is a delicate duck breast and very sweet to the palate. If in each bite, you mix a little meat and compote you will appreciate the conjugation of the special flavor that this dish offers.

Video: chutney de mango (March 2020).