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Duck Breast with Parsnip Purée and Red Wine Reduction
TM6 TM5 TM31

Duck Breast with Parsnip Purée and Red Wine Reduction
4.9 (7 評分 )
免費註冊

食材

  • 50 g shallots, halved
  • 30 g olive oil
  • 125 g wine
  • 250 g water
  • ½ heaped tsp chicken stock paste, homemade (see tip)
    或 ½ chicken stock cube (for 0.5 l), crumbled
  • ¾ tsp fine sea salt, plus 4 pinches
  • 4 duck breasts, skin on (approx. 170 g each)
  • 4 pinches ground black pepper, plus ¼ tsp
  • 40 g unsalted butter, diced
  • 400 g parsnips, cut in pieces (3 cm)
營養價值
每 1 portion
卡路里
1895.3 kJ / 453 kcal
蛋白質
34.7 g
碳水化合物
21.2 g
脂肪
23 g
飽和脂肪
8.5 g
纖維
5.4 g
鈉
698.1 mg

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