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Is your Easter menu ready or still in preparation? If you are still looking for inspiration, perhaps this little rolled duck breast with foie gras and its morello cherry coulis will give you some ideas. I made this duck breast for…
Ingredients
2 duck breasts
200g foie gras
200g morello cherries (fresh or frozen)
2 tbsp honey
1 tbsp balsamic vinegar
Salt and pepper to taste
Fresh thyme (optional, for garnish)
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