Dinner
Duck Breast Rouille with Cherry-Walnut Gastrique & Parsnip Purée
Perfectly seared duck breast with its lacy skin intact, sliced thin and arranged over a silken parsnip-Gruyère purée. A jewel-toned cherry-walnut gastrique provides tart-sweet contrast, while crispy parsnip chips add textural complexity to this quintessentially French autumn entrée.
1286calper serving
59gprotein
98gcarbs
76gfat
12min prep 28min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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