sauces
33% whipping cream
Wine sauce with pear and duck breast
Ingredients
Duck breast
200 g
Parsnip
200 g
Red wine
750 ml
Demi-glace
1100 g
Thyme
5 g
Pear
400 g
Honey
40 g
Salt, pepper, spices
to taste
Method of preparation
- Evaporate the wine, then add the demi-glace and spices.
- Evaporate by 50%.
- Strain, then add the cream.
- Season to taste with honey and lemon juice.
