Ingredients
4 duck breasts For the pears: 4 baby pears 150ml chicken stock 1 tablespoon grated fresh ginger 80ml dry white wine 25g sugar 10g unsalted butter 1 tablespoon lemon juice For the sauce: 40g caster sugar juice of 1 orange 2 tablespoons Campari 200ml veal stock 50g unsalted butter For the pak choi: 4 small pak choi 1cm fresh ginger, finely chopped olive oilDescription
Preheat Your Oven To 190C.
LifeStyle FOOD
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