Ingredients

  • 1 whole duck breast
  • 1 liqueur-glassful brandy
  • Cloves to taste
  • Juniper berries to taste
  • Bay leaves to taste
  • Ground cinnamon to taste
  • Salt to taste
  • Pepper to taste
  • Emilia Zaini extra dark chocolate, 70% cocoa, to taste
  • DECORATION
  • Raspberry reduction
Difficulty: hard
Preparation: 90 min
Pers.: 4
22    

Directions

Protip

Melt chocolate in a double boiler. To make it stick well to duck skin, stir in a tablespoonful of extra virgin olive oil.
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