DUCK CROISSANT WITH CREAM CHEESE AND CRANBERRY SAUCE

PREPARATION 40MIN

SERVES 6 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

6 VG duck thighs and drumsticks

• 800g parsley potatoes

• 50g fresh cream

• 10g butter

• 50g gorgonzola cheese

• 12 fresh asparagus

• 400g fresh Paris mushrooms

• Salt and pepper

• Garlic and fresh rosemary

• 200g mixed berries

• 100g icing sugar

• 30ml balsamic vinegar


PREPARATION METHOD

For the sauce, put a medium saucepan on a low heat. Add the butter and sauté the onion until golden. Add the honey and mix well (use sugar if you prefer). Add the red wine and let it dry out. Sprinkle in 1 tablespoon of flour and stir well for a few minutes.

It will look like glue, that's how it is. Add ½ cup of the juice. Mix well with a whisk until the sauce is free of lumps of flour. Gradually add the rest of the juice and mix well again. Add the bay leaf and put the pan on a low heat. Cook for 20 minutes with the lid on. Check the taste and correct the salt and pepper if necessary.

Meat: If you don't have any leftover duck meat, our tip is to prepare the croissant with diced Villa Germania duck breast, seasoned with salt and pepper to taste, in a frying pan over medium heat with 2 drizzles of olive oil.


ASSEMBLY

Open the croissants in half, add a generous layer of cream cheese. Add the duck meat. On top of the meat, add the cranberry sauce and finish with a layer of green leaves.


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