Mushroom and chestnut veloute with confit duck from Waitrose Kitchen Magazine, December 2013 (page 101) by Heston Blumenthal

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

  • Eat Your Books

    Duck needs to marinade in spice mix for 24 hours and then cook for 18 hours.

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