DUCK FILETS CARAMELIZED IN BALSAMIC VINEGAR - Les Vins de Saint-Émilion
When a wine meets another local produce, it’s always a perfect pairing!
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at vins-saint-emilion.com.
Cooking tools:
- Microplane
- Pepper mill
- Skillet
- Stove
- Oven
- Aluminum foil
- Measuring spoon
- Spoon
- Plate
Ingredients
- 400 grams of South-west duck filets
- 3 table spoons of balsamic vinegar
- 4 large table spoons of crème fraîche
- 2 table spoons of sugar
- Salt and mill pepper
- Olive oil
- Zest of an orange
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Caramel Vinegar Sauce from The Cooking of South West France by Paula Wolfert
app.ckbk.com
SOUTHWEST DUCK BREAST, FOIE GRAS SAUCE - Les Vins de Saint-Émilion
vins-saint-emilion.com
DUCK BREAST WITH HONEY AND SPICES - Les Vins de Saint-Émilion
vins-saint-emilion.com
Seared Duck breast with figs and Balsamic vinegar - La Maison Maille
unleashtheflavours.ca
Duck Braised in Bunyuls
saveur.com
OLD FASHIONED MAGRET - Les Vins de Saint-Émilion
vins-saint-emilion.com
Wine-Braised Duck With Lentils and Winter Vegetables Recipe
cooking.nytimes.com
Duck Breast with Sweet Balsamic Vinegar Sauce | Just A Pinch Recipes
justapinch.com