Perfect duck breast Ad

Duck breast with parsnip purée and cherry, port reduction. I love this recipe, it's so easy to do, nothing too complex but packed full of flavours. I've used the Instanta sous vide to lightly cook the duck breast, then pan fried with cavolo nero, sprouts, parsnip purée and finished with a rich, cherry and port reduction. It's probably my favourite recipe to date. Please give it a go and let me know your thoughts. To find out more about the incredible Instanta range, click here https://www.instanta.com/products/digital-water-baths www.hasteskitchen.com PO Box - Ian Haste - Hastes Kitchen Ltd Gleam Futures 6th Floor 60 Charlotte Street London W1T 2NU Equipment Used Canon EOS 5D Mark IV Canon EF 24-70mm f/2.8L II USM Lens Canon 70D Canon EF 24-70mm f/2.8L II USM Lens Canon 80D Sigma 35mm F1.4 DG HSM Lens Rode RODELink Lavelier Mic Kitchen Set design and Install, Kestrel Kitchens Ltd

Category