Duck breast marinated in red wine sauce with olive oil, thyme, rosemary and garlic. With broccoli florets lightly steamed al dente, on a bed of carrot mousse (carrots, cooking cream, butter, garlic and thyme), and on top of a plum chutney (plum, onion, red wine, soy sauce, balsamic vinegar, cognac, garlic, thyme, rosemary) & cognac and baked garlic. – 375 g
- Calories 520 kcal
- Fat 36 g
- Cholesterol 244 mg
- Salt 3.1 g
- Carbs 17g
- Protein 36 g
Allergens: gluten, soy, lactose