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Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce Recipe

Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce

Recipe courtesy David Bull

Show: The Best OfEpisode: Classic Chicken

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (2)

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Average Rating:

Total Reviews: 2

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  • on September 02, 2007

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    This is hands down my favorite recipe, perhaps favorite dish ever!! The pasnips and potato ratio, I varied slightly, with 2/3 potato to 1/3 parships. I ordered the confit via d'artagnan.com. Simply to die for.
    (Even those who won't eat foie gras will like it. Just leave it out if you must.

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  • on October 05, 2004

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    This reciepe proves that people are human, just reading the title makes me drool.

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