Honey-roasted brined duck breast from The Blue Ducks: Delicious Food, the Importance of Community and the Joy of Surfing by Mark LaBrooy and Darren Robertson

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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

  • Eat Your Books

    Begin recipe 1 day ahead (brining duck).

  • e_ballad on June 26, 2018

    The brine was far too salty, with the duck tasting more like ham than its own flavour. We only brined for 12 hours rather than the stated 24 hours, as we forgot to start the night before. I’d wonder if 6 hours would be a better option.

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