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Ingredients

Shallots

8 x shallots
75g sugar
250g balsamic vinegar
25g red wine
50g water
50g duck stock (optional – if you wish to make your own)
pinch of salt

Persimmon

1 x persimmon
juice of 1 orange
pinch of sugar
pinch of salt
few drops of lemon juice

Spelt

120g spelt
1 large brown onion
extra virgin olive oil
chicken stock

Duck

4 x duck breasts (skin on)

Description

This Dish Has Four Different Elements: A) Duck B) Shallots C) Persimmon & D) Spelt. The Order Of The Recipe Is The Cooking/preparation Order.

Australian Good Food Guide