INGREDIENTS:6 duck breasts, skin scored 6 duck confit risotto cakes (recipe follows) as needed, Plum-Sangiovese reduction, warm (recipe follows) 2 plums, sliced 10 oz. watercress as needed, extra virgin olive oil as needed, salt and pepperDuck Confit-Herb Risotto Cakes: 3 cups cooked risotto made with confit of 2 duck legs 3 Tbsp. chopped mixed herbs (sage, thyme, basil, rosemary, parsley Using a 2 ½ inch ring mold, form into 6 cakes.Plum-Sangiovese Reduction: 3 plums, diced 2 shallots, ...
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