Ingredients
Serves 4
2 duck breasts
100g celeriac puree (hot)
190ml cream
1 egg & 1 egg yolk whisked together
3 French eschallots, diced
200g fresh peas
2 slices prosciutto
2 cloves garlic, crushed
30ml sherry vinegar
400ml beef stock, reduced to half
100ml marsala, reduced to half
2 peeled pears
Olive oil
Description
Embrace The Cooler Months With This Warming Recipe Created By Executive Chef At Il Centro Restaurant And Bar, Catherine Anders.
Australian Good Food Guide
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