This is one of those dishes that fills me with happy and eager anticipation whenever I see it on the menu in a restaurant. I like to finish the sauce with a little crème fraîche.
Category: not set
Cuisine: not set
2 pieces
3 tbsp Dijon mustard
50 g/1¾oz duck fat or clarified butter
200 oz dry white wine
1 large onion roughly chopped
2 garlic cloves finely chopped
100 g/3½oz smoked bacon lardons or diced pancetta
1 tbsp plain flour
500 oz chicken stock (see tip)
6 leaves stripped from the stalks and chopped
60 g/2¼oz full-fat crème fraîche
salt and freshly ground black pepper
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