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Duck Breast with Parsnip Purée and Red Wine Reduction
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Ingredients
- 50 g shallots, halved
- 30 g olive oil
- 125 g wine
- 250 g water
-
½
heaped tsp chicken stock paste, homemade (see tip)
or ½ chicken stock cube (for 0.5 l), crumbled - ¾ tsp fine sea salt, plus 4 pinches
- 4 duck breasts, skin on (approx. 170 g each)
- 4 pinches ground black pepper, plus ¼ tsp
- 40 g unsalted butter, diced
- 400 g parsnips, cut in pieces (3 cm)
- Nutrition
- per 1 portion
- Calories
- 1895.3 kJ / 453 kcal
- Protein
- 34.7 g
- Carbohydrates
- 21.2 g
- Fat
- 23 g
- Saturated fat
- 8.5 g
- Fiber
- 5.4 g
- Sodium
- 698.1 mg
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