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Seared Duck Breast and
Duck Leg Confit with Duck
Demi-glace
To keep download times
faster the directions for each step are on separate pages with
pictures included.
To create this dish you
must do four things
(directions and pictures available) :
1.
Butcher a duck.
2. Make
duck leg confit
from the leg
quarters.
3. Make
duck demi-glace from the duck
carcass.
4. Sauté the duck breasts to medium rare.
To put the plate
together:
- put a circle of
mashed potatoes on the plate
and pile confit on top of that.
- slice the duck breast and stand up layered
against confit and potatoes.
- put sauce on plate and let spread out slowly
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