Duck breast with sweet & sour blackcurrant sauce (Magret de canard sauce aigre-douce à la cassis) from Luke Nguyen's France: A Gastronomic Adventure (page 45) by Luke Nguyen

  • bay leaves
  • carrots
  • ground cayenne pepper
  • celery
  • chives
  • duck breasts
  • nutmeg
  • parsley
  • caster sugar
  • eggs
  • potatoes
  • raspberry vinegar
  • crème de cassis
  • chicken wings
  • veal stock
  • celeriac
  • frying oil of your choice
  • brown onions
  • thyme sprigs
  • frozen blackcurrants
  • pouring cream

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.

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