Gravlax of duck breast with orange - Rougié
Duck breast gravlax with orange zest and gastrique - A timeless French tradition from Maison Rougié. Perfect for special occasions or apertifs.
Ingredients
- 1 Duck breast
- 300 g of coarse salt
- 100 g of sugar
- 2 oranges
- 5 cl of wine vinegar
- 2 tbsp of honey
- 5 dl of poultry stock
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