Duck Breasts with Moutarde Violette from The Cooking of South West France by Paula Wolfert
Prepare and sauté the duck breasts as described in Steps 1 and 2 in the Master Recipe for Pan-Sautéed Moulard Duck Breast. Remove to a carving board, and let rest at least 10 minutes. Meanwhile,...
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Ingredients
- 2 boneless Moulard duck breast halves (magrets), 1 to 1¼ pounds each
- 1½ tablespoons minced shallots
- 1 tablespoon rendered duck fat
- ¾ cup red wine
- Salt
- freshly ground pepper
- Pinch of fresh thyme leaves
- 1 tablespoon moutarde violette
- 1 tablespoon heavy cream
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