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Pan Roasted Duck Breast with Fermented Pear, Pear and Parsnip Puree, Charcoal Meringue, Savoury Granola and Parmesan Gel


2 servings



Other Notes

Fall is the perfect time of year for long and elaborate dinner parties with good wine and a fire crackling in the background. For those feeling brave and looking to try their hand at a surprisingly simple, but impressive looking chef’s dish, Executive Chef Eraj shares his recipe for pan roasted duck breast with sweet, local pears. This recipe has several elements which can be prepared in the days before your dinner party or substituted out as need be. Serve on toasted brioche for a decadent twist on lunch.


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