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

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
Method
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.
Jam:
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.
Parmentier:
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.