Duck magret with Oporto sauce, peach puree and blueberry coulis (FINGER FOOD)

For the duck magret:

• Score the duck breast: with a sharp knife score the skin in a diagonal direction. Then, turn around and score in the opposite direction. This way you will get a diamond shape.

For the peach puree:

• Boil the peach into a light syrup (water, sugar and a cinnamon stick).
• Blend into a puree.
• If it is too thick, add to the puree some of the liquid the peach had been cooked in.
• Chop some chives to decorate the puree.

For the blueberry coulis:

• Make a syrup and boil it for 1 or 2 minutes.
• Turn off the heat and add in the blueberries. Cover to infuse.
• Drain the blueberries. Keep some blueberries to decorate the coulis.
• Blend the blueberries and if the result is too thick, add to the coulis some of the blueberry syrup.

For the Oporto sauce:

• Make a demiglace with dark meat poultry stock. 
• Make a caramel and add to it the Oporto. Let it reduce.
• This way you will get the Oporto sauce.

For kataifi pasta:

• Grease your fingers and take the threads of pasta gently.
• Make the shape of a nest with the threads and place it into a mould.
• Bake the pasta nests at 180 ºC for 6 minutes and remove from the mould.

PLATING 

• Place the duck magret on the grill skin side down. Then turn over.
• Slice the duck magret into 1 cm wide slices. Roll them making the shape of a flower and skin side up. Keep the slices together using a toothpick.
• Bake them at 160 ºC for 5 minutes. Take out of the oven and remove the toothpick.
• To plate, pour the peach puree in the shape of a tear.
• Then, place the kataifi nest on top. Place the duck magret on top of the nest.
• Pour the Oporto sauce on top.
• With a squeeze bottle, pipe some tears of the blueberry coulis.
• Season with Maldon salt and decorate with blueberries and chopped chives.