Roast duck with chestnuts (Anatra arrosto con castagne) from A Sardinian Cookbook (page 148) by Giovanni Pilu and Roberta Muir

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

  • shane.metzke on December 23, 2025

    Didn’t use the chestnut purée, but the steaming then pan frying was a great way to cook the duck. I struggled a little to separate the duck per the recipe though. The sauce was excellent!

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