Glossary entry (derived from question below)
Spanish term or phrase:
magret al oporto
English translation:
duck magret with port sauce and potatoes
Spanish term
magret al oporto
I'm currently translating a menu from Spanish into English. Is anyone perchance able to assist me with the translation of 'magret al oporto'?
***Magret al oporto*** con patatas o Entrecote con pimientos del piquillo.
All help is greatly appreciated.
Kind regards,
Jack
| 2 +4 | duck magret with port sauce and potatoes |
Taña Dalglish
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| 5 +2 | Magret of duck with port wine jus/sauce |
638556 (X)
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Jul 1, 2013 23:36: Esmeralda Gómez changed "Level" from "PRO" to "Non-PRO"
Jul 8, 2013 16:08: Taña Dalglish changed "Edited KOG entry" from "<a href="/profile/1496834">Jack Ward's</a> old entry - "magret al oporto"" to ""duck magret with port sauce and potatoes""
Non-PRO (3): Graham Allen-Rawlings, Rachel Fell, Esmeralda Gómez
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Proposed translations
Jamaica
Translating the Ideas Behind the Words
Native in: English (Variant: British)
Works in: Spanish to English, English to Spanish, French to English, and 2 more.
duck magret with port sauce and potatoes
Magret de pato con higos y oporto Duck breast with figs and port sauce
Vleesgerechten - El Tulipan negro
www.tulipannegro.nl/meat - engels.htm
... sauce € 21,50 Magret de Pato al Oporto Duck breast filet with sauce of port € 16,00 Solomillo de Cordero al Vino Tinto Lamb sirloin with red wine sauce € 18 ...
Duck Magret With A Blueberry Port Sauce Recipe - Food.com ...
www.food.com › Recipes
Rating: 5 - 1 review - 1 hr - 1255.9 cal
Jan 29, 2008 – 1/2 Photos of Duck Magret With a Blueberry Port Sauce ... 2 duck breasts (I live near France so I buy magret they are larger than regular breasts ...
Duck (food) - Wikipedia, the free encyclopedia
en.wikipedia.org/wiki/Duck_(food)
De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Magret refers specifically to the breast of a mallard or Barbary duck that has ...
http://www.cdkitchen.com/features/glossary/definition/Magret
Magret:
The breast meat from a mallard or Barbary duck. These ducks are specially raised for foie gras. Their breasts are large and have a much thinner layer of fat than do the Peking or Long Island duckling.
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Note added at 6 days (2013-07-08 16:07:53 GMT) Post-grading
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Thank you.
Magret of duck with port wine jus/sauce
| agree |
Rachel Fell
: http://www.deliaonline.com/recipes/cuisine/european/english/...
4 hrs
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Thank you :)
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| agree |
Cinnamon Nolan
13 hrs
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Thanks Cinnamon!
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