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Duck breast with roasted polenta, sangria reduction and peach recipe
Duck breast with polenta lends itself perfectly to sweet and savoury combinations. In this superb and generous recipe, Olivier Sébastien, chef at Le Garage restaurant in Lyon, once again reinterprets an all-time favourite of French gastronomy.
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(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes. ↩