Magret of duck with a Kumato® jam, Pedro Ximénez sauce and Parmentier

Main course


Ingredients (4 servings)

    • 1 duck magret
    • 4 Kumato® tomatoes
    • 3 potatoes
    • 3/4 l cream
    • 4 tablespoons Kumato® jam
    • 20 cl of Pedro Ximénez sherry
    • Maldon salt, pepper, oil, flour, butter


    1. Cut the magret into fillets and sear, set aside.

    2. In the same frying pan, mix flour and butter until you have a thick sauce.

    3. Reduce with Pedro Ximénez or sweet wine. Bake the magret for 2 minutes.



      1. Chop four Kumato® tomatoes (peeled and seeded) and sauté them with 30 g sugar.

      2. When it has turned colour, add 20 cl of water and reduce for 10-15 minutes.



        1. Boil the potatoes with the liquid cream, mash.

        2. Season with salt and pepper.

        Stand out with  original serving ideas

        Serve the sliced magret in a fan shape on a bed of Parmentier, garnish with the jam and drizzle the magret with the Pedro Ximénez sauce. Add Maldon salt and pepper.