Magret de canard

Neasteptat, in urma cu o saptamana, am gasit intr-un supermarket piept de rata sau magret de canard. Nu orice fel de rata, ci din aceea care a fost ingrasata pentru a face foie gras.
Imi doream de ceva vreme sa gatesc o reteta care mi-a placut enorm.
Am avut ocazia sa o gust intr-un mic restaurant cochet din Amiens, Franta. Cel care mi-a recomandat acel fel de mancare este un om deosebit. El mi-a povestit cate ceva despre gastronomia din acea zona si despre locurile incarcate de istorie pe care le-am vizitat.
Reteta pe care am facut-o are decat cateva ingrediente, insa este deosebita.
Ingrediente:
– 1 piept de rata
– 2 portocale
– 2 linguri de cacao neagra

Unexpectedly, a week ago, I found in a supermarket magret de canard or duck breast. Not any type of duck, a duck that was fatten to make foie gras.

I wished for a while now to cook a recipe that I liked so much.

I had the ocassion to taste it in a small fancy restaurant in Amiens, France. The man who recommended to me that dish is a wonderful person. He told few things about the region’s gastronomy and about that wonderful and full of history places which is visited.
The recipe cooked by me has only few ingredients, but it’s remarkable.

Ingredients:

– 1 duck breast

– 2 oranges

– 2 tablespoons of black cocoa

Vom folosi sucul celor doua portocale. Acestea se taie si se storc. Este bine sa lasam si pulpa deoarece gustul va fi mult mai bun.

We will use the two oranges for juice. Those will be cut and squeezed. It’s good to let also the pulp because it will have a wonderful flavor.

Pieptul de rata se spala si se pune cu partea cu piele in sus. Se cresteaza oblic intr-un sens. Apoi se va cresta oblic in sens invers, astfel incat sa obtinem taieturi in forma de romb.

Duck’s breast will be washed and put with the part that has skin up. We will cut superficially and obliquely in one direction. Then we’ll cut obliquely in opposite direction, so that we’ll obtain rhombus cuts.

Pieptul se pune intr-o tigaie antiaderenta cu grasimea in jos. Peste 1-2 minute se intoarce. Pieptul se rumeneste astfel timp de 5-6 minute. El trebuie intors periodic pentru a se rumeni uniform.

The breast will be put into a pan with the fat down. After 1-2 minutes we will switch it to the other side. The breast will be parched like this for 5-6 minutes. It has to be turned periodically on both sides to be parched uniformly.

Se adauga sucul de portocale. Apoi se ia tigaia deoparte si vom incalzi cuptorul la 190 de grade Celsius. Pieptul va fi transferat (cu grasimea in jos) intr-un recipient cu capac ce va fi pus in cuptor, dar nu inainte de a turna sosul lasat de carne in tigaie in acel recipient.

Vom lasa pieptul in cuptor 10 minute la 190 de grade Celsius. Il vom intoarce pe cealalta parte o singura data.

Cand carnea este gata o scoatem si o rumenim pe un grill timp de 2-3 minute, pe ambele parti. Sosul lasat de carne se pune intr-o craticioara si se amesteca impreuna cu cele doua linguri de cacao. Craticioara se pune pe aragaz; se amesteca in continuu pana obtinem un sos de cacao, nu foarte gros.

Acest fel de mancare se poate servi cu piure de cartofi sau mazare.

We will add the orange juice. We will take the pan aside and we’ll preheat the oven at 190 Celsius degrees. The breast will be transferred (will be put with the fat down) into a recipient with lid that will be put in the oven, but not before pouring the sauce left by the meat in the pan in that recipient.

We will leave the breast in the oven for 10 minutes at 190 Celsius degrees. We will turn it on the other side once.

When the meat is ready we will take it and we’ll fry it on a grill for 2-3 minutes, on both sides. The sauce left by the meat will be put in a pan and mixed with the cocoa. The pan will be put on the stove; we’ll mix continuously until we’ll obtain a cocoa sauce, not very thick.

This dish can be served with smashed potatoes or peas.