Rosenstein Robert

Rosenstein Robert

Rosenstein Robert
More ideas from Rosenstein
Spiced Duck Confit with a Port and Damson Sauce, Jerusalem Artichoke Purée and Purple Sprouting Broccoli. I love this dish, simple flavours based on the classic duck and plum combination that work so well together. The duck meat falls off the bone due to the cooking method and is spiced with my ‘Twenty-Five Spice’ blend which is based on Chinese five-spice powder, plus a few additions. If damsons aren’t in season, use plums instead. Likewise, the Jerusalem artichokes could be swapped for…

Spiced Duck Confit with a Port and Damson Sauce, Jerusalem Artichoke Purée and Purple Sprouting Broccoli.