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Braised Duck In A Chocolate Wine Sauce
This is a variation of Coq au Vin, made with duck legs. The sauce is made velvety smooth with the subtle addition of chocolate, which perfectly balances out the salty bacon and savoury herbs. This is similar to a Cristine Cushing recipe, though my copy does not have a source attached
CALORIES: 496.1 |
FAT: 22.1g |
PROTEIN: 33.1g |
CARBS: 24g |
FIBER: 1.8g