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 confit pear and fennel bites
Details
- Servings: 6
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- french
Ingredients
- 1 sheet puff pastry - defrosted
- 1 duck leg confit - skin removed, meat chopped
- 1 small bulb fennel, chopped
- 1 large firm pear, peeled and chopped
- 1 teaspoon thyme leaves, minced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 5 ounces brie cheese, rinds included, chopped into 1/2 inch pieces
- 1 tablespoon sherry vinegar
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