4 Kumato® brand Tomatoes
2 breasts Magret of duck
3/4 lt liquid cream
4 spoonfuls Kumato confit;
20 cl “Pedro Ximénez” sherry;
Maldon salt, pepper, oil, flour, butter
Cut the magret into thin slices and grill briefly. Remove the magret and set aside. In the same frying pan make a roux with the flour and butter until a thick sauce is obtained. Reduce it with the “Pedro Ximénez” or sweet wine. Bake the magret in the oven for 2 minutes.
Remove the skin and seeds from the Kumatos® brand Tomatoes before dicing them. Sauté with 30g of sugar. When the mixture begins to change colour, add 20 cl of water and cook for 10-15 minutes.
Boil the potatoes with the liquid cream, then purée. Add salt and pepper to taste.
Serve the sliced magret in a fan shape on a bed of parmentier, decorate with the confit and cover the magret with the Pedro Ximénez roux. Add Maldon salt and pepper.