Chargrilled duck breast with spicy Chiang Mai sauce from Essentially Thai (Spirit House) by Helen Brierty and Annette Fear

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

  • JLDuck on June 08, 2017

    Put sweet soy sauce on after nearly cooked. This way you can get it hot enough to melt the duck fat and not burn the outside. The sauce is particularly gorgeous.

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