Duck breast,rosti,red cabbage purée

鴨の胸肉、レシュティ、紫キャベツピューレ
Always wanted to do a duck dish,I never bought duck breast from this place before,it comes from France,but it turned out to be quite fatty and tough,won't buy this again...

I thought it was a real red cabbge!!Drawing a leaf with puree,it's so nice idea,I really like such a witty imagination like you♪♪

I looove duck dishes!!
Today's lunch time, I saw your post lightly and amazed!In fact, I made roast duck last night.so your posts was quite timely for me!😁
I think your duck dish look enough lovely✨✨well.were you not satisfied with this duck?
Anyway,always I admire your vivid arrangement,looks like

looks like professional work! Combination of sauce and Rosti is perfect!✨✨

Thank you Romie San,I always can't resist playing around with presentation,I am so happy you like this,it's my motivation,and I am going to get more restaurant equipments soon😁!

I said I was going to do a duck dish when I saw your post,so here you are!I found this French duck breast at a grocery shop,at a reasonable price,taste was fine,but it turned out to be quite tough and fatty,so I will use other brand next time.Initially I want to pair with rhubarb,but wasn't availabl

available,so I thought of red cabbage,cooked with vinegar,it worked well with fatty meat,colour was nice,but I just wish I have the right equipment to make this purée super smooth...potato rosti is so delicious too!
Wow,you made roast duck too,it's got to be greatness,I want to see!

I have never made a duck dish because I can't get it in my area either, though...Your dish looks delicious even if it's fatty and tough.
I'm interested in red cabbage purée. The color of it works well. 👍

Thank you for the reassurance,and resnap too!Not completely happy with this,but still edible,next time I'll switch back to "rougie" brand,they are always reliable!I encourage you to try making duck too,easy to cook,pairs with lots of thing,and inexpensive too,so next time you are in a bigger market

or gourmet shop,please look out for them,I am sure Japanese breed are good too,I had tried them before!About red cabbage purée,I was just trying different ways of preparing this veg,though the right equipment will make this smoother,but this taste fine.Nowadays I rather make purees rather than sauce

sauces to pair meat and fish,they are simply easier and more stylish,I think...