Aged Peking duck breast with chicory sausage, sweet potato jus, harissa & charred endives from Food Arts Magazine, May 2013 (page 100) by Michael Sheerin and Patrick Sheerin

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 ages 1 week.

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