Roasted duck breast with hazelnut beer butter, red quinoa and mushrooms from Nopi - The Cookbook (page 179) by Yotam Ottolenghi and Ramael Scully

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

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Notes about this recipe

  • Kduncan on December 27, 2018

    This recipe is really mushroomy, almost too much for us. The beer "butter" did help take out some of the mushroomy taste, but not enough. Also the duck cooking technique, caused me to burn the fatty side of the breast, would suggest cooking it for a bit less on the fatty side and a bit more on the non-fatty side. It was still pretty tasty, but probably wouldn't make again.

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