Roasted Breast of Duck
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Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
Ingredients
- 1 whole duck
- 2 punnets koppert cress shiso
- 3 star anise
- 25 g cinnamon
- 25 g five spice
- 100 ml van jaune
- 75 g seasoned flour
- 2 eggs
- 75 g bread crumb
- 1 fennel bulb
- 1/2 onion
- 2 garlic clove
- 1030 ml cream
- 2 heritage carrots
- 4 baby leeks
- 150 g butter
- 6 purple potatoes
- 1 shallot
- 150 ml veal stock
- 100 ml port
- 100 ml Madeira wine
- 2 thyme sprigs
- roasted carcass
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