Duck magrets in honey-anise liqueur glaze (Pato con glaseado al xtabentún) from Yucatán: Recipes from a Culinary Expedition (page 154) by David Sterling

  • carrots
  • duck magrets
  • Show all ingredients...

  • EYB Comments

    Can substitute duck necks, gizzards, hearts, wing tips or carcass bones for chicken necks; and anisette for xtabentún.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mashed plantain croquettes with pork cracklings and goat cheese (Machuquillo)

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.

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  • Eat Your Books

    Can substitute duck necks, gizzards, hearts, wing tips or carcass bones for chicken necks; and anisette for xtabentún.

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