Confit of Duck Leg and Goose Foie Gras Ballotine

Confit of Duck Leg and Goose Foie Gras Ballotine Recipe by Chef Philip Brazil

This Confit of Duck Leg and Goose Foie Gras Ballotine recipe was created by Head Chef Philip Brazil for the upcoming Sheens Falls Lodge Supper Club this September. The dish is served with a raspberry vinaigrette, on toasted brioche buns, and finished with a garnish of micro leaves and fresh raspberries. Serves 8-10 Ingredients: For …

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