Pork Magret with Portuguese Chestnuts

Name: Pork Magret with Portuguese Chestnuts
Yield: 6
Ingredients: 6 units of pork magret (thick slices); 120g of chestnut puree glazed; 350g of portuguese chestnuts chopped; 3 tablespoons of butter; 200ml of red wine; 50ml of red wine vinegar; 50g of hazelnuts; 1/2 liter of duck broth; Salt and black pepper to taste

1
6 units of pork magret (thick slices)
2
120g of chestnut puree glazed
3
350g of portuguese chestnuts chopped
4
3 tablespoons of butter
5
200ml of red wine
6
50ml of red wine vinegar
7
50g of hazelnuts
8
1/2 liter of duck broth
9
Salt and black pepper to taste

Ingredients

1
6 units of pork magret (thick slices)
2
120g of chestnut puree glazed
3
350g of portuguese chestnuts chopped
4
3 tablespoons of butter
5
200ml of red wine
6
50ml of red wine vinegar
7
50g of hazelnuts
8
1/2 liter of duck broth
9
Salt and black pepper to taste

Directions

1
The sauce: Make a caramel with the hazelnuts and red wine vinegar
2
Add the red wine and cook until the liquid is reduced by half
3
Add the duck broth and let it simmer for 30 minutes
4
Strain and reserve
5
The pork magret: Remove excess fat from the pork
6
Season with salt and black pepper
7
Cook in a hot skillet with the skin side down
8
Fry without oil for 5 minutes, high heat
9
Flip, reduce heat, and let cook for another 5 minutes
10
Reserve wrapped in aluminum foil
11
The puree: In a skillet, sauté the chestnut puree glazed with butter and chestnuts
12
To serve: Slice the pork magret and serve with the chestnut puree and caramelized sauce.