Duck breast with black truffle, pineapple and strawberry jam

People: 2


  • Trufa Negra
  • Magret de pato: 1 unidad.
  • Piña: 50g.
  • Mermelada de fresa: 20g.
  • Aceite de trufa negra, sal y pimienta: Al gusto de cada uno.


  • We will peel and cut the pineapple into slices.
    We will make some cross cuts to the skin of the breast to mark it in a frying pan over high heat to release the fat and we will cook it little done.
    We will put the base of the pineapple in the bottom of the plate, we will cut the breast into slices and we will put the jam on the sides.
    Finally we will laminate a little fresh truffle to taste on top.

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