How to make
The duck magret is washed, dried well with kitchen paper and rubbed with a mixture of honey, soy sauce and spices. It is left for 1 day in the refrigerator and the container must be covered with foil for fresh storage.
After the meat has been marinated, it is removed and placed on a large piece of aluminum foil. The small oranges - kumquat, are cut into thick slices and placed over and under the magret. Drizzle with a little olive oil and close the foil, by sealing the meat.
It is placed in an oven heated to 450°F (230°C) for 20 minutes, then the fillet is dissolved and baked to the desired degree.
It is good to keep an eye on it and as soon as a light crust forms, cut it and if it is slightly pink inside, take it out. The duck meat should not be overcooked.
After removing it from the oven, it is wrapped again for 3-4 minutes, during which time the cooking process will continue.
The finished duck magret must be served warm in the company of a good red wine.
Enjoy your meal!
