Red wine duck with Jerusalem artichoke puree
Ingredients
- 2 piece duck breasts, skin on
- 2 brown onions, sliced
- 6 clove garlic, smashed
- 350 millilitre red wine
- 2x 400 gram tins whole peeled tomatoes
- salt and ground black pepper
- 2 cup jerusalem artichokes, washed and sliced
- 1 cup milk
- 1 cup water
- 2 tablespoon butter
- 2 tablespoon chopped italian parsley
- 50 gram fresh parmesan, shaved
Instructions
Red wine duck with Jerusalem artichoke puree serves 4 original recipe by womensweeklyfood.com.au.
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