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Serves 4
INGREDIENTS:
16 oz. duck breasts, cut into 1 inch chunks
1 onion, coarsely chopped
½ cup sunflower oil
1 cup white wine
1 cup Calvados
½ cup applesauce
a spinach salad to serve
soft crusty rolls to serve
METHOD:
Combine onion, oil, white wine, Calvados and applesauce. Add duck pieces and coat thoroughly. Cover and chill for 5 hours.
Preheat grill to hot. Using metal skewers, pierce centers of each piece until full. Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean. Serve hot with a spinach salad and soft crusty rolls.
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