Additional information
| RECIPE TYPE | Culinary Competition Finalist |
|---|---|
| NUTRITIONALS | 10-20g fat, 500-700cal/portion, 500-750mg sodium |
Duck Breast Roulade filled with Figs, Chevre and Shiitake Mushrooms
2019 AHF Culinary Competition Silver Medalists
Alan M. Hudalla, Campus Culinary Director and Sarah Martz, Chef
Cuyuna Regional Medical Center & Heartwood Senior Living
(Crosby, Minnesota)
Prep Time: 50 minutes
Cook Time: 40 minutes
Yield: 6 servings
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