Duck magret and pomegranate


  • 1 duck magret
  • 2 big pomegranates
  • 3 tangerines
  • 1 tablespoon sugar
  • 16 kumquat
  • 12 mini shallots
  • Virgin olive oil
  • 2 sheets of gelatine
  • 1 teaspoon corn-starch – mineral water.

Step by Step


We put the pomegranate grains in a saucepan, we incorporate the sugar and we stir. Cover with plastic wrap and let rest in the refrigerator for a few hours.

Remove and leave for a while at room temperature, add mineral water until totally covered and we put it on the fire, when it starts to boil we put in on low heat and let it cook until the grains are transparent and soft, pass through the food mill and a strainer and we will get a thick and delicious juice and a pomegranate liquid and intense. We keep 1/2 glass of wine for gelatine and the rest we will use it to prepare the sauce.

In a saucepan we put our thick of pomegranate juice, tangerine zest and juice, add a pinch of salt, put on high fire and when it starts to boil put the fire down and let reduce by half. Watered-down we incorporate the corn-starch watered-down in a little cold water, let it cook until it thickens and has no flour flavour, try and add salt if necessary. We keep some of the sauce for the shallots.


We cut the skin in diamonds shape without touching the meat, salt and pepper it rubbing so it will stick well, brush with a little oil, minimally to prevent sticking, do not forget that the magret is high in fat.

Put the frying pan on the fire and when it is very hot we fry starting with the skin side until we well burned and golden brown, we turn and cook on the other side, remove excess fat and we cover with the sauce, let it stand until time to eat.


We cut them in four, put them in a saucepan and cover with water and a teaspoon of sugar. Let cook until tender and bright.

Glazed shallots

Put the shallots in the microwave unpeeled, for two minutes, they would get half cooked. We peel them and put them in a saucepan, cover with the pomegranate sauce and let cook until tender and caramelized. Taste for salt, it is very important that this is correct.

  • Pomegranate gelatine *

We soak the gelatine sheets, while heating the juice we had reserved, when it begins to boil we add the sheets that we had previously drained, just squeezing them to release the water, move and when dissolved strain and let it cool in the refrigerator.

*Completion and presentation *

Preheat the oven at high temperature

Just before eating we put the magret to be finished, you have to be very careful to give the finishing you want, I like pink but not too raw, so I left it about 8 minutes. This step depends on your taste.

We assemble the dish

Cut the ​​magret in slices and put it on the plate, we add a generous bead of sauce around the centre, on the side put a few cubes of gelatine and on the other pomegranate grains. We decorate with a few leaves of fresh oregano to give the green touch.

We add the shallots and kumquats always with pomegranate grains to give more colour to the dish. And with some intense gelatine cubes