Prepare this duck breast with mushroom stuffed potatoes and gratin with Louis d'or with Le Grand Vin d'Osoyoos Larose by Chef Gregory Faye
Prepare this duck breast with mushroom stuffed potatoes and gratin with Louis d'or with Le Grand Vin d'Osoyoos Larose by Chef Gregory Faye
This recipe for half-cooked foie gras in terrine, apple chutney and brioche toast will make everyone happy during the holidays.