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.
Ingredients
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Ingredients
- Duck Breast seasoned and cooked medium rare.
- Hollendaise Sauce
- White raisins
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Preparation
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
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