Pan Fried Duck with Rhubarb and Ginger Sauce | Club House for Chefs
Pan Fried Duck with Rhubarb and Ginger Sauce
Ingredients
- Serves 24
- 4 each Duck breasts
- 60 ml (300 milliliters) Liquid White Honey3 KG
- 250 ml (1 1/2 liters) Finely chopped rhubarb
- 75 ml (500 milliliters) Dried cherries
- 15 ml (90 milliliters) Club House ® Ginger, Ground
- 300 ml (1 3/4 liters) Orange juice
- 300 ml (1 3/4 liters) Rose wine
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