Duck roasted in Lambrusco with blood plums and bay from Australian Gourmet Traveller Magazine, March 2014: Best of Italy (page 110)

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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

    Can substitute Pinot noir for dry Lambrusco wine.

  • debkellie on March 04, 2014

    This was an amazing flavour combo. I brined the duck for 24 hours in a basic sugar/salt solution. The legs could perhaps have done with longer cooking than the breast, and next time I'll take it off the bone. Would be marvellous with chicken wings. Will definitely do again.

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