
Dispositivos y accesorios
Duck Breast with Parsnip Purée and Red Wine Reduction
Prep. 40min
Total 50min
4 portions
Ingredientes
-
shallots halved50 g
-
olive oil30 g
-
wine125 g
-
water250 g
-
chicken stock paste, homemade (see tip)½ heaped tsp
-
fine sea salt plus 4 pinches¾ tsp
-
duck breasts, skin on (approx. 170 g each)4
-
ground black pepper plus ¼ tsp4 pinches
-
unsalted butter diced40 g
-
parsnips cut in pieces (3 cm)400 g
Inf. nutricional por 1 portion
Calorías
453 kcal /
1895.3 kJ
Proteína
34.7 g
Grasa
23 g
Carbohidratos
21.2 g
Fibra
5.4 g
Grasa saturada
8.5 g
Sodio
698.1 mg
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5 Ingredients
70 Recetas
Reino Unido e Irlanda
Reino Unido e Irlanda
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