Pan roasted ad basted duck breast - Gressingham Foodservice
foodservice.gressinghamduck.co.uk
Pan roasted ad basted duck breast with an egg yolk raviolo with a braised duck leg and mascarpone filling, comes with a passionfruit beurre Blanc, garnished
Ingredients
- Gressingham Duck Breasts
- 100g Shallots
- 1 block of butter
- 250ml White wine
- 475g 00 Flour
- 240g Eggs/carton egg yolk
- 2-3 tablespoons Passionfruit puree
- 100g Mirepoix
- 500 ml Meat stock
- 2 Blood oranges
- 10g Chervil
- 50g Mascarpone
- 20g Hazelnuts
- 50g Semolina
- 2 Garlic cloves
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