Duck cooked two ways: pan-roasted breast with sweet spices and leg braised with orange zest and bay leaves from A Recipe for Cooking (page 173) by Cal Peternell

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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

  • Totallywired on March 21, 2019

    Used the method and (some of) the ingredients to prepare duck legs. Always have found roasted legs to be tough but this method solves that, plus allows for crispy skin. A good confit alternative.

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