Vilamanjar opened its doors on 12 June 2018, in Sobral de Monte Agraço, as a result of a common desire between Mário Franco and chef Sancho. It is a fine-dining restaurant whose goal is to serve the best product, without ever neglecting quality and origin and always taking into account its seasonality. Vilamanjar combines the excellence of the cuisine with a vast and quality wine cellar and an exceptional room service.
INGREDIENTS:
• Puff pastry as needed
• Duck prepared (previously shredded and roasted with onion, leek, mushrooms and courgette)
• 3 large sweet potatoes
• Sauteed vegetables (carrots, cauliflower, courgette, broccoli and baby corn)
• Meat sauce
• Radishes and chards (for dish decoration)
PREPARATION:
1- Stretch the dough with the help of a pastry roll
2- Fill and roll the dough with the previously cooled duck appliance
3- Bake at 200ºC for 12 minutes
4- Bake the sweet potatoes
5- Once peeled, pass them in the passe-vite and bring them to the pan with butter (as needed), salt and pepper
6- Sauté the vegetables (previously submerged in boiling water) in olive oil, salt and pepper
7- Apply to taste, decorating with chard and radish flakes.
