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.