DUCK MEDALLION IN DIJON SAUCE

PREPARATION 60MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

04 VG duck breast medallions

• 30ml canola oil

• Salt and pepper to taste

• 01 glass of white wine

• 03 tablespoons butter

• 01 tablespoon wheat flour

• 01 tablespoon dijon mustard

• 01 tablespoon mustard ancienne

• 01 tablespoon yellow mustard

• 200ml fresh cream


PREPARATION METHOD

Heat the oil in a frying pan and brown the medallions on all sides. Season with salt and pepper. Set the medallions aside on a baking sheet. 5 minutes before serving, place them in the oven to heat up and finish cooking. Put the white wine in the same pan as the medallions and wait until it has almost evaporated. Add the butter, let it melt and add the flour. Gradually add the cream. Add the mustard and adjust the seasoning. Serve the sauce in a gravy boat. 

Suggested side dish:

Rustic potatoes and iceberg lettuce salad with fresh tomatoes.


BACK TO THE RECIPES PAGE
Entre em contato
We collect visit statistics to improve your browsing experience on our site. By continuing, you agree to our Privacy Policy AGREE AND CLOSE