Ingredients
- 4 duck breasts, recipe follows
- 1 cup (8 ounces) duck leg confit, recipe follows
- 4 ounces foie gras, recipe follows
- 2 cups Horseradish Parsnip puree, recipe follows
- 1 cup Huckleberry brandy sauce, recipe follows
- Parsnip strips and parsley sprigs for garnish
Description
Food Network Invites You To Try This Trio Of Duck Roasted Breast, Leg Confit And Seared Foie Gras With Horseradish Parsnip Puree And Huckleberry Brandy Sauce Recipe.
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