Maple Leaf Pan-Seared Duck Breast – Recipes for Club + Resort Chef
Pan-seared duck breast with heirloom carrot variations, Parisienne potatoes, and blackberry gastrique. A luxurious recipe from Anthony Capua, Executive Chef of Brentwood Country Club.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.clubandresortchef.com.
Ingredients
- 10-oz. duck breast
- heirloom carrots
- water
- unsalted butter
- salt
- olive oil
- salt and pepper
- Yukon gold potato
- oil
- Thyme
- Rosemary
- Fresh Blackberries
- Red Wine Vinegar
- red wine
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