Roasted Duck Breast with California Raisin Port Wine Sauce - California Raisins Asean.
Chef Booncherd Sornsuwan Executive Chef, The Twin Tower Bangkok HotelIngredientsRoasted Duck Breast80 g California Raisins720 g 4 pcs Cherry Duck Breast, 180 g per piece80 ml Brown Duck Stock40 ml...
Ingredients
- 80 g California Raisins
- 720 g 4 pcs Cherry Duck Breast, 180 g per piece
- 80 ml Brown Duck Stock
- 40 ml Port Wine
- 20 g Shallots, chopped
- 40 g Butter
- 20 ml Olive Oil
- Salt and Pepper
- 150 g Potatoes
- 10 g Butter
- 15 g Cream
- 80 g Broccoli
- 80 g Cauliflower
- 80 g Baby Carrots
- 60 g Mushrooms
- 80 g Tomatoes, grilled
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