Duck breast, Brussels sprouts, baby onions, bacon lardons & sauce diable from Eating In - Beautiful Recipes from the Ecco Kitchen (page 134) by Philip Johnson

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

  • debkellie on June 15, 2022

    Made as written. The sauce is more a thin jus than a sauce: it would benefit from thickening (even reducing it more than suggested didn't deliver the consistency I would have preferred). The flavour hit from the sauce is initially incredibly peppery, but it grows on you, and is a nice foil for the duck.

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