Preparation

Make transverse incisions in the duck magret and grill the cuts on the fat side; keep it slightly raw.
Season to taste.
Heat the truffle sauce and mashed potatoes with smoked cheese.
Put a tablespoon of mashed potatoes in the centre of the plate, place the duck magret on top and dress with the truffle sauce.

Duck magret with truffle

The Cullera de Boix chef, Xavier Matarrodona, flavours the poultry meat with a luxury sauce.

The magret is the juiciest part of the duck breast and tasting it is a treat for the palate. The chef of the Cullera de Boix restaurants, Xavier Matarrodona, suggests, with this recipe, to prepare it with a highly aromatic autumnal sauce, including truffle to provide it with a unique flavour. In addition, he accompanies it with mashed potatoes with a touch of smoked cheese, which turns this simple dish into a five-star proposal to be tasted and enjoyed in a leisurely way.