Roast duck breast with sweet and sour sauce, raisins, apples and a puff pastry bread roll.
*Salt and pepper
*Brown sugar caramelized
*Brown gravy with beef bouillon (Fond brun lié)
How to prepare the dish:
Pour the brown gravy with beef bouillon into a saucepan, add caramelized sugar and mix with Oporto wine, honey and balsamic vinegar. The sauce should have a smooth consistency with a well balanced taste – not too sweet and not too sour. Then add peeled and seeded grapes and leave to simmer until ready for use.