Duck Périgord

| November 2, 2018 | 0 Comments


350g duck filet

2-3 tbsp whole grain mustard/Fallot “moutard au pain d`epices de Dijon au miel”

1 tbsp honey

dash heavy cream




1. Sauté the ducke filet in butter/oil for 1-2min each side.


2. Remove the meat and add mustard and honey


3.  Also add a dash heavy cream and combine everything for 2-3min


4.  Then return the duck filets and combine for 1-2min


5. Serve with pappardelle pasta.  ENJOY


Category: Berlin Kitchen

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