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Danielle W.
Duck breast with sherry plums
Tapas bite of duck breast fillet with sherry plums and cranberry compote.
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Ingredients
Directions
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Halve the plums. Put the prunes together with the cutting edge upwards, arrange them and sprinkle them with sherry.
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Leave the sherry to withdraw for about 5 minutes. Then roll half a plum in each meat slice.
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Place the rolls in the spoon cavities. Heat the cranberry compote in a pan and scoop over the rolls.
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Garnish the spoons with the chervil branches and serve on a plate.
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Nutrition
45Calories
Sodium4% DV90mg
Fat3% DV2g
Protein6% DV3g
Carbs2% DV5g
Fiber4% DV1g
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