Duck Breast with Parsnip Purée and Red Wine Reduction

Duck Breast with Parsnip Purée and Red Wine Reduction

4.9 22 评分

准备工作 40 分钟

总数 50 分钟

4 portions

食材

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

难易度

中级

营养价值每 1 portion

钠 698.1 mg

蛋白质 34.7 g

热量 1895.3 kJ / 453 kcal

脂肪 23 g

纤维 5.4 g

饱和脂肪 8.5 g

碳水化合物 21.2 g

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5 Ingredients 70 道食谱
英国和爱尔兰

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