Duck Breast with Parsnip Purée and Red Wine Reduction - Cookidoo® – the official Thermomix® recipe p
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Ingredients
- 50 g shallots
- 30 g olive oil
- 125 g wine
- 250 g water
- ½ heaped tsp chicken stock paste, homemade
- ¾ tsp fine sea salt
- 4 duck breasts, skin on
- 4 pinches ground black pepper
- 40 g unsalted butter
- 400 g parsnips
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