Duck Confit with Venere rice and Citrus Demi-Glace

Ingredients

Braised and glazed duck leg in demi-glace sauce, Venus rice, butter, Kenyan beans, herbs.

Weight

g

853

Kcal

51

Proteins

26

Fats

101

Carbohydrates

*per serving

Lactose, beans, citrus, onions, carrots, celery, dill,

Main dishes
Main dishes
Main dishes

Which wine to pair with

Fabio Ferracane "Guancianera"

8010 ₽

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Suggested Toppings

Sun-dried tomatoes

280 ₽

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1
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1690 ₽

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utka-konfi-s-chyornym-risom-venere-i-keniyskoy-fasolyu

Casarecce Pasta with Shrimps, Tomatoes and Green Peas

Ingredients

Fresh Italian casarecce, shrimps, pink tomatoes, Parmesan cheese, green sugar snap peas, dry white wine, garlic, basil, bisque broth, fish broth, butter.

Weight

g

740

Kcal

32

Proteins

25

Fats

94

Carbohydrates

*per serving

Shrimp, tomato, garlic, chili pepper, crayfish sauce, lactose, basil, green peas

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Ravioli with Braised Duck, Onion Pesto and Demi-Glace Sauce

Ingredients

Italian ravioli made from homemade dough with a filling of braised duck, coriander, Parmesan and with demi-glace sauce, onion pesto, sage.

Weight

g

580

Kcal

21

Proteins

27

Fats

62

Carbohydrates

*per serving

Suitable for vegetarians

Cilantro, lactose, onion, carrots, celery, sage, pepper.

Return to catalog

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1
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1690 ₽

add to order

utka-konfi-s-chyornym-risom-venere-i-keniyskoy-fasolyu

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