Jean-pierre Moulle's Grilled Duck Breast With Cabbage, Chestnut

Name: Jean-pierre Moulle's Grilled Duck Breast With Cabbage, Chestnut
Prep time: 5 h 3 min
Cook time: 5 h 3 min
Total time: 5 h 3 min
Yield: 3
Cuisine: Global
Ingredients: 3 servings Freshly ground black pepper to taste; 16 larges fresh chestnuts; 473 milliliters chicken broth; 2 larges boneless duck breasts, skin on; 1 small garlic clove, chopped very fine; 3 kumquats, thinly sliced; 1 Grated zest of Meyer lemon; 118 milliliters olive oil; 1 Tbsp coarsely chopped nicoise olives; 4 slices thin slices pancetta; 79 milliliters coarsely chopped parsley (leaves and thin stems only); 1 to medium savoy cabbage; 3 servings Kosher or sea salt and freshly ground black pepper; 5 Tbsps About unsalted butter

Jean-pierre Moulle's Grilled Duck Breast With Cabbage, Chestnut might be just the main course you are searching for. One portion of this dish contains approximately 41g of protein, 71g of fat, and a total of 1036 calories. This gluten free and primal recipe serves 3. A mixture of chicken broth, parsley, kumquats, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 5 hours and 3 minutes.