Brom Lake duck breast cooked medium rare served with a thick brandy cream mushroom sauce. Accompanied with couscous cooked in chicken stock steeped with red bell pepper and cilantro; finally, some sautéed asparagus in butter and white wine.
Brom Lake duck breast cooked medium rare served with a thick brandy cream mushroom sauce. Accompanied with couscous cooked in chicken stock steeped with red bell pepper and cilantro; finally, some sautéed asparagus in butter and white wine.