Roasted duck breast with blueberry sauce and peach purée - Gastronomía Vasca: Escuela de Hostelería
Recipe: Roasted duck breast with blueberry sauce and peach purée. Birds, Hot, French cuisine
Ingredients
- Duck breast 1.0 kg
- Peach 0.6 kg
- Cinnamon stick 0.5 ud
- Sugar 0.1 kg
- Frozen cranberries 0.25 kg
- Dark poultry stock 0.5 l
- Port wine Bandeira 0.01 l
- Chives 2.0 g
- Salt flakes 3.0 g
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