The chef's blog
Mallard duck breast to cube
French mallard duck breast, pan roasted to crispy skin on Carnaroli and Parmigiano Reggiano crouton, served with Murray river salt crystals, Black truffle Carpaccio, Pinot Noir reduction and duck fat fried potato wedges, skin on
Inside, recipe for the traditional Jus De Viande, the seven days procedure...
Details and the recipe for members only here
Executive Chef with over thirty years of field experience, passionate in the culinary world at 360º