- 1 duck magret
- 200 g of strawberries
- Olive oil
- Balsamic vinegar
- Five peppers
- Sea salt
Cut the duck magret with the knife in fillets about 2 cm thick without completely cutting the pìece.
On the other hand, put the strawberries in a pan, previously cut into pieces, and cook them for 5 minutes. Add a pinch of five ground peppers and a pinch of salt and let it cook for about 5 more minutes. To finish the sauce, add the last pieces of the uncooked strawberries that we have cut into larger pieces and the balsamic vinegar. Mix everything so that the flavor is impregnated and reserve the sauce in a bowl.
In a very hot pan, cook the duck magret, just enough for the outside to get brown, without finishing cooking the inside. Then put the magret on a plate and add the sauce, sprinkle a little more pepper on top and some sea salt in flakes. Ready to eat.