Meat Recipes by Carlos Mirasierras
water
extra virgin olive oil
sherry vinegar
pepper
salt
Preparation:
For the applesauce: peel the apples, remove the core, chop them, and put them to
cook in a saucepan with a little water and a pinch of salt. Next, smash the apples,
wash the zucchini, grate it with a mandolin and add it to the applesauce. Salt and
pepper, and add a drizzle of olive oil, mix well, and reserve.
Remove the excess of fat from the duck confit pieces, place them on a baking tray, salt
& pepper and roast at 200°C-392ºF for 15-20 minutes.
Chop the prunes and put them to cook for 10 minutes with a glass of water and a half
cup of vinegar. Pestle and strain. Add a splash of oil and mix well.
Clean the arugula under running water and place it a bowl together with the corn.
Season to taste and mix well.
Serve the applesauce and zucchini in the bottom of the dish, topped with the confit and
accompanied by the arugula salad, seasoned to taste.
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Meat Rolls with Arugula Salad

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Ingredients for 4 people:
12 rump steaks (thin)
12 slices of bacon (thin)
some arugula leaves
2 garlic cloves
300 gr. cheese spread
olive oil
sherry vinegar
salt
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