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Duck breast
duck leg confit
-
duck stock
wine - white
roux
demi-glace
-
sausage
-
whole onion - large dice
tomato - large chop
olives
broccoli - blanched
garlic
herbs provence
parsley
=Make sauce: reduce duck stock, add to wine reduction, add a bit of demi & tighten with roux. Saute sausage with onion, remove sausage, cool & slice. Add sauce to onion, add rest of ingredients & sliced sausage. Roast confit, saute breast. Serve sliced breast over confit & sauce.
duck leg confit
-
duck stock
wine - white
roux
demi-glace
-
sausage
-
whole onion - large dice
tomato - large chop
olives
broccoli - blanched
garlic
herbs provence
parsley
=Make sauce: reduce duck stock, add to wine reduction, add a bit of demi & tighten with roux. Saute sausage with onion, remove sausage, cool & slice. Add sauce to onion, add rest of ingredients & sliced sausage. Roast confit, saute breast. Serve sliced breast over confit & sauce.
