Duck Tortellini Sauce at Brooke Fitzroy blog

Duck Tortellini Sauce. 400g minced confit duck leg. This is a classic recipe from spain’s canary. 1 tsp juniper berries, crushed. Meat from the roasted duck. Divide tortellini into 4 serving plates (4 tortellini each) spoon sauce over with zucchini scattered through. Duck confit, one of the greatest french classics out there. Pairing this rich filling with the sweet sauce, this tortellini is enough to impress anyone. There's nothing better than extra crispy duck skin coupled with tender, juicy duck meat flavoured with robust spices and butter. Strain out and place in a large saute pan with a few ladles. Top with petit herbs to serve. 500g duck stock, reduced by half.

Tortellini with Creamy Tomato Sauce (One Pan, 15 Minutes) Nourish and
from www.nourish-and-fete.com

Strain out and place in a large saute pan with a few ladles. 1 tsp juniper berries, crushed. 400g minced confit duck leg. Top with petit herbs to serve. Pairing this rich filling with the sweet sauce, this tortellini is enough to impress anyone. There's nothing better than extra crispy duck skin coupled with tender, juicy duck meat flavoured with robust spices and butter. Meat from the roasted duck. Divide tortellini into 4 serving plates (4 tortellini each) spoon sauce over with zucchini scattered through. 500g duck stock, reduced by half. Duck confit, one of the greatest french classics out there.

Tortellini with Creamy Tomato Sauce (One Pan, 15 Minutes) Nourish and

Duck Tortellini Sauce Pairing this rich filling with the sweet sauce, this tortellini is enough to impress anyone. Strain out and place in a large saute pan with a few ladles. Duck confit, one of the greatest french classics out there. Pairing this rich filling with the sweet sauce, this tortellini is enough to impress anyone. Meat from the roasted duck. There's nothing better than extra crispy duck skin coupled with tender, juicy duck meat flavoured with robust spices and butter. 500g duck stock, reduced by half. This is a classic recipe from spain’s canary. Divide tortellini into 4 serving plates (4 tortellini each) spoon sauce over with zucchini scattered through. 400g minced confit duck leg. 1 tsp juniper berries, crushed. Top with petit herbs to serve.

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