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1 thought on “Roasted Duck Breast, Mashed Potatoes”
While this has nothing to do with the roasted duck breast recipe, I just wanted to comment on Bruno’s boeuf bourguignon recipe. I have dined at several Michelin star restaurants in NYC, SF, LA, etc., and while their boeuf bourguignon has been outstanding, it still was NOT as good as Bruno’s. I made this for the first time for Christmas Eve supper. I used chuck because I was didn’t want to spend the extra money for short rib in case I made some mistakes. My family, which is no stranger to Michelin restaurants told me this was the best bourguignon they have ever had, and I couldn’t agree more. The broth was just beyond words I or we can describe. Now that I know that I can concoct this correctly, I will use prime short rib next time.
Bruno might be a little irritated I gave a review of his bourguignon in this recipe area, but I had comment on just how amazing it was. Unfortunately I could not comment in the bourguignon recipe. So with that in mind, I would highly recommend purchasing his recipe for the boeuf bourguignon, it is worth every every penny. Wow!!!