Duck Breast with Roasted Leek and Onion

Duck Breast with Roasted Leek and Onion

  • Preparation 30 min
  • Cooking 45 min
  • Servings 4

This duck breast served with a drizzle of red wine sauce on top will be a winner this holiday season.

  • Nut-free
  • Gluten-free
  • Egg-free




Note from Ricardo

Duck breast comes from farmed ducks while magret refers to the breast of a larger duck that has been force-fed to produce foie gras (a fatty liver).

You can replace the duck breasts with 4 medallions of beef top sirloin, each 1 ½ inches (4 cm) thick, cooked in 3 tbsp of butter in a very hot skillet for 3 minutes on each side.

Personal Note

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