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Petto d'Anatra al Miele e Marroni

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Description Edit

Duck breast with maroon glace and honey. To serve six.

Ingredients Edit

Directions Edit

  1. Pan fry duck breast in a little olive oil.
  2. Add salt and black pepper to it.
  3. When the skin becomes golden in colour, add cognac and honey.
  4. Remove the duck breast from the pan and add chestnuts to create creamy sauce.
  5. Serve the duck with sauce.

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