Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion Recipe
Discover a symphony of flavors and textures in this recipe featuring Seared Long Island Duck Breast. Paired with a decadent Foie Gras Sauce, a crisp Red Cabbage Slaw provides a refreshing counterpoint, while a warm Yukon Gold Potato and Onion Salad, dressed in a tangy Chinese and Balsamic Vinegar Emulsion, adds depth and warmth. Each …