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Duck Breast with Beetroot, Orange and Balsamic Vinegar

Ingredients per serve
Duck Breast with Beetroot, Orange and Balsamic Vinegar
−
+
€0.0
Duck
Duck Breast
/pc
5.0 pc
0%
Salt And Pepper
/
0.0
0%
Beetroot salad
Cooked beetroots
/x
5.0 x
0%
HELLMANN'S Italian Balsamic Dressing 2.55 L
/ml
150.0 ml
0%

Garnish
Brussels sprouts
/g
300.0 g
0%
Presentation
Dried Orange Peel
/
0.0
0%
/
Duck
-
Duck Breast 5.0 pc
-
Salt And Pepper
Beetroot salad
-
Cooked beetroots 5.0 x
Garnish
-
Brussels sprouts 300.0 g
Presentation
-
Dried Orange Peel