Duck Breast with Redcurrant and Port Sauce
Duck Breast with Redcurrant and Port Sauce could be just the gluten free recipe you've been looking
Duck tournedos with artichokes
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
Ingredients
- 2 Brome Lake duck breasts
- 2 Tbsp. duck fat
- 500g artichoke hearts, canned
- 3 Tbsp. chives, chopped
- 50 ml cognac
- 3 Tbsp. orange zest
- 80g lettuce sprouts
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