Duck Breast with Parsnip Purée and Red Wine Reduction

Duck Breast with Parsnip Purée and Red Wine Reduction

4.9 22 valoración

Prep. 40min

Total 50min

4 portions

Ingredientes

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

Dificultad

medio

Inf. nutricional por 1 portion

Sodio 698.1 mg

Proteína 34.7 g

Calorías 1895.3 kJ / 453 kcal

Grasa 23 g

Fibra 5.4 g

Grasas saturadas 8.5 g

Carbohidratos 21.2 g

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5 Ingredients 70 Recetas
Reino Unido e Irlanda

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