Lac Brome duck breast
Get your week of to a hearty start with this recipe for Lac Brome duck breast with roasted purple carrot and leek heart, parsnip puree and duck jus by 'The Chef Out West'...
Keywords
- hotels & travel
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Cooking tools:
- Blender
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Peeler
- Baking sheet
- Skillet
- Pot
- Oven
- Stove
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 duck breast
- 2 heirloom carrots
- 1 leek
- 3 parsnips, peeled and chopped
- 1 cup milk
- 1 cup red wine
- 3 cloves of garlic
- 1 shallot, minced
- 1 tbsp butter
- 1 bunch thyme
- Salt
- pepper
- Olive oil
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