SOUTHWEST DUCK BREAST, FOIE GRAS SAUCE - Les Vins de Saint-Émilion
Here is a very simple recipe to prepare for a pleasant meal with friends over a bottle of Saint-Emilion wine.
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Skillet
- Whisk
- Stove
- Plate
Ingredients
- 2 beautiful Southwest IGP duck breasts
- Salt
- pepper
- 40 cl of red wine
- 80 g of foie gras
- 4 tablespoons balsamic vinegar
- 2 shallots
- 20 g butter
- 1 teaspoon sugar
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