Recipe | Pan fried duck breast with fennel, hazelnut and orange salad and a white bean, sausage and tomato salad
Philippa Davis
Philippa Davis
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Ingredients

  • 6.28 kilos of French cheese
  • 56 spears of asparagus
  • 0 pets from the field eaten
  • 1 breast
  • 2 people as a main course
  • 3 duck breasts
  • salt
  • 8 minutes Take off the heat, season with pepper and loosely cover in foil to rest for another
  • 2 fennel finely sliced
  • 2 oranges peeled
  • and finely sliced
  • 3 tbs roughly chopped
  • toasted hazelnuts
  • Dressing
  • 1 lime
  • 1 tbs olive oil

Instructions

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