Served with Hollandaise sauce and white raisins. Perfect combination. I worked up my own version after trying this in Austin Texas at the Driskill Hotel,Chef Bull.
Duck Breast seasoned and cooked medium rare.
Cut the duck breast into medallions and top with hollandaise sauce with a raisin.
Combination is extraordinary.
I am going to do a derivation for Thanksgiving appetizers, adding mincemeat as a stuffing, pounding the duck breast flat and than rolling it then broil until the fat is crispy.Â