CHESTNUT AND FENNEL CREAM WITH DUCK MAGRET AND MARMALADE

PREPARATION 45MIN

SERVES 1 SERVINGS

NIVEL EASY

INGREDIENTS

1 duck magret (duck breast)

• 1 onion

• 50 ml olive oil

• 500 grams of skinless chestnuts

• 150gr fennel

• 1.5 liters of vegetable stock

• 50 ml cream

• 50g butter

• 100g marmalade

• Salt to taste

• Black pepper to taste


PREPARATION METHOD

Start by sautéing the onion in olive oil and add the fennel, cut into small pieces. Let it simmer slowly and add the chestnuts. Add the vegetable stock, season with salt and pepper and simmer for 25 minutes. Grind the soup and pass through a fine sieve to obtain a creamy texture. Add the butter and cream. Bring back to the boil for another 2 minutes. Serve with pre-fried magret and marmalade. Garnish with radish.



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