Ingredients
- 2 magrets de pato
- ½ cucharadita de sal
- 1 pellizco de pimienta negra molida
- 2 peras
- 150 g de orejones de albaricoque
- 20 g de aceite de oliva
- 50 g de cebolleta tierna
- 50 g de vino de Jerez seco
- 30 g de caramelo líquido
- 1 pastilla de caldo de ave (para 0.5 l)
- 1 pellizco de canela molida
- 300 g de zumo de naranja
- 1 cucharada de vinagre
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