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6328b3e0 034e 47a5 baee 3ccf7996b4bd  2016 03 23 17 43 30
Alejandra
Alejandra

Duck breast with carrot purée. Chop up carrots into uniform pieces, add chicken stock until liquid covers carrots. Keep some reserve chicken stock to keep adding as the carrots cook and the stock reduces. For extra flavor, add a sachet of black peppercorn and sage to taste.