Pan-grilled duck breast with chanterelles, dried apricots, and almonds from The Slow Mediterranean Kitchen: Recipes for the Passionate Cook by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

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

  • chriscooks on July 30, 2011

    This is superb and well worth the effort for a special occasion. When chanterelles are in season, try this one. Can use skinless breasts. Goes well with asparagus.

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