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12 Feb
0
20
Preparation: 30 min
Cooking time: 20 min.
Ingredients, for 2:
1 duck breast fillet
200 g shallots
10 cl Hediard vinegar and raspberry pulp
1 dessertspoon Hediard raspberry bush honey
Instructions:
Cook the duck, leaving the skin on
Remove the duck from the pan
Gently fry the shallots until they are golden brown
Add the honey, then the Hediard vinegar and raspberry pulp
Serve with sautéed potatoes.
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