Spiced duck breast with orange & fennel salad from Delicious Magazine (Aus), August 2012 (page 69) by Valli Little

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Debkelliemember on February 15, 2014

    This was tonight's randomly selected meal: I brined the duck breasts first for 24 hours, then did the spice rub.. it was to die for! I'm becoming a convert to brining!

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