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Petto d'anatra sottovuoto con salsa alle ciliegie
TM6

Petto d'anatra sottovuoto con salsa alle ciliegie

5.0 (6 ratings)

Ingredients

Salsa alle ciliegie

  • 20 g di burro
  • 150 g di ciliegie denocciolate, in quarti
  • 50 g di Vermouth rosso

Anatra

  • 1500 g di acqua
  • 30 g di succo di limone
  • 1 petto d'anatra con la pelle (circa 400 g)
  • olio extravergine di oliva
  • sale q.b.

Nutrition
per 2 porzioni
Calories
3691 kJ / 882 kcal
Protein
87 g
Carbohydrates
13.7 g
Fat
49.6 g
Saturated Fat
9.8 g
Fibre
2 g
Sodium
447.9 mg

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