Duck breast with asparagus, Brussels sprouts and date puree

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Keller Holz Gastropub
Kitchen: 
  • European
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Duck breast with asparagus, Brussels sprouts and date puree
( 200/130 g )

It balances on the contrast of salty and sweet, gently revealing the juiciness and richness of soft duck breast. Served with Brussels sprouts, parsnips, asparagus, carrots and date cream.

Sauce on the plate: Noilly Prat.

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