PREPARATION

• 01
  Put half of the red berries in a saucepan, cover with water and cook.
• 02
  Make a syrup with a little water, sugar and the rest of the red berries. Set aside and crush.
• 03
  With a sharp knife, make a few cuts diagonally to the fatty part of the magrets, season with salt and pepper. Put a non-stick, thick pan on the heat, when hot, put the magrets with the grease facing down, cook for 6 minutes, turn over and cook the other side for 6 minutes. Remove from the pan, cover with foil and let stand for 5 minutes.
• 04
  Remove part of the cooking oil and dissolve the rest with the broth, let it reduce by half. Add the puree of red berries and stir.
• 05
  Serve the filleted magrets along with the garnish and the red berries sauce. Garnish with basil.