Ingredients 1 Magret de Canard / Duck Breast1 French Shallot300 ml red wine100 ml Creme de Cassis1 Tablespoon Raspberries50 g Butter Method The Raspberry Sauce Bring the wine to the boil and add the shallots. Boil gently until it has reduced by half. Add the creme de cassis and raspberries […]
Monthly Archives: March 2013
11 posts