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Duck Breast with Parsnip Purée and Red Wine Reduction

Duck Breast with Parsnip Purée and Red Wine Reduction
4.9 21 değerlendirme
Hazırlık 40 dk
Toplam 50 dk
4 portions
Ücretsiz kaydol

Malzemeler

  • shallots halved
    50 g
  • olive oil
    30 g
  • wine
    125 g
  • water
    250 g
  • chicken stock paste, homemade (see tip)
    ½ heaped tsp
    ½ chicken stock cube (for 0.5 l), crumbled
  • fine sea salt plus 4 pinches
    ¾ tsp
  • duck breasts, skin on (approx. 170 g each)
    4
  • ground black pepper plus ¼ tsp
    4 pinches
  • unsalted butter diced
    40 g
  • parsnips cut in pieces (3 cm)
    400 g

Zorluk

orta

Besin Değeri şuna göre 1 portion

Sodyum 698.1 mg
Protein 34.7 g
Kalori 1895.3 kJ / 453 kcal
Yağ 23 g
Lif 5.4 g
Doymuş Yağ 8.5 g
Karbonhidrat 21.2 g

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5 Ingredients 70 Tarif
İngiltere ve İrlanda

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