Plus hotcakes, whipped Brie, candied pecans and plum sauce. Recipe by Chef Johnson Tan of Ocean Zen.
Serves 1. Best paired with Reeve pinot noir. Recipe by Chef Johnson Tan of Ocean Zen. From our April 2017 Cooking Class.
Ingredients for duck breast 16-ounce duck breast Butter 2 ounces whipped Brie 2 ounces hot cake 4 candied pecans 1 ounce plum sauce
To Prepare Sear duck breast in a pan, then roast in the oven until medium. Whip Brie in a mixer with heavy cream, salt and pepper. Sear the hot cakes with butter. Serve duck breast over hot cakes with whipped Brie, pecans and plum sauce.