Duck fillet with beurre blanc sauce and a light eryngi salad
Duck fillet - 130 g
Butter - 50 g
Eryngi - 70 g
A stalk of celery - 1 pc
Shallots - 3 pcs
Red wine - 100 ml
Method of cooking
Duck: Marinate the duck fillet in your favorite spices for 1 night in a baking sleeve. The next day, bake in the oven at 180' for 40 minutes.
Beurre blanc sauce: melt the butter and fry the shallots, and add a couple of drops of wine vinegar and wine. wait until the alcohol and a little excess moisture have evaporated. Turn off the heat and add the cold butter.
Eryngi: cut into thin strips and fry in butter with salt.
Spread the sauce on a plate and lay out the duck breast, add herring and celery salad.
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