Panfried duck breasts from Olive Magazine, November 2013: 10th Birthday Issue (page 32) by Lulu Grimes

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

  • wodtke on May 10, 2014

    The is a really good quick and easy recipe. The secret is in the cassis (which I suspect is NOT cassis puree, as indexed, but cassis liqueur). I did finish cooking the breasts in the oven (350 degrees 10 minutes for very large ones). Leave enough duck fat in the pan to balance the sauce. This recipe gives you a lot of bang for the effort -- that is, your guests will be impressed with your cooking skills, but in fact the recipe isn't hard.

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