Duck Magret Tenderete (Tenderete de Magret de Pato)
The 'tenderete' or clothesline format breaks with traditional plating and creates an immediate visual impact. It combines the salty and fatty power of duck magret with the acidic creaminess of goat cheese, the crunchy base of potato chips, and the sponginess of toasted bread. It's incredible.
The tapas dictionary
- Magret de Pato
- Duck breast, served pink and cut into thin slices.
- Patata Chip
- Thin slice of potato fried until crisp.
- Rulo de Cabra
- Creamy goat cheese shaped in a log and cut into rounds.