Gourmet recipes

Magret of duck with strawberries and Forvm Cabernet vinegar 

Type of plateMeat
Type of vinegarForvm Cabernet

1 Duck breast 
100 gr Straweberry
25 gr Sugar  
200 ml Vinagre Forvm Cabernet Sauvignon


  1. Marinate the strawberries for 24 hours in the refrigerator with sugar and vinegar. 
  2. After 24 hours, strain the strawberries and reserve the left juice. 
  3. Take the magret and sear in the frying pan on the fat side until golden brown. Do the same for the other side and let it cook for 3 minutes. 
  4. Remove the magret from the frying pan and add the liquid released by the strawberries and cook until reduced. 
  5. Slice the magret and place the strawberries on the plate. 
  6. Pour the reduced vinegar on top and serve. 

Recipe from chef Josep Pasqual (Restaurant Ull de Llebre).