Name: Supreme of Hudson Valley Duck
Yield: 100 servings
Cuisine: French
Ingredients: Duck Breast Boneless (Marinate with rosemary, crushed garlic and vegetable oil a day in advance. 55 LB total for 100 servi); Rosemary (For marinade. 0.5 EA total.); Crushed Garlic (For marinade. 0.5 LB total.); Vegetable Oil (For marinade and searing.); 2 oz Yukon Gold Potato Mash (Per serving.); 1 Ea Brandy Snap (For garnish.); Mozzarella Salad (Garnish.); 4 pieces Duck Breast (slant cut) (Approx 1.5 oz each from 3-4 triangles per breast.); Raisin Sauce (Pour over duck.); Herb Oil (Drizzle over duck.); 1 sprig Parsley (Garnish.)

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Supreme of Hudson Valley Duck — Formulation & Method | CuliNect