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.