Duck with blackberry sauce (Ikhvi maqvlit) from Tasting Georgia: A Food and Wine Journey in the Caucasus (page 244) by Carla Capalbo

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

  • Eat Your Books

    Duck breasts marinate several hours.

  • Dolcetto23 on September 08, 2021

    I agree with TrishaCP! This was gorgeous, in both taste and appearance, and much enjoyed by a professional-chef-guest! I did reduce the final cooking time in the sauce to 7 minutes rather than 10, and would actually reduce that to 6 next time. I used blue fenugreek (which my copy of the book does specify). . . and I reduced the salt slightly. But it's easy, a real winner and such a lovely way to use a glut of local wild blackberries. We had it with a delicious Georgian saperavi (red wine) called Orgo, and I made aubergine rolls from the same book which were also great (this a fab book)

  • TrishaCP on April 13, 2018

    This was absolutely delicious. The blackberry sauce was a tart and beautiful contrast to the fatty duck. I used Georgian fenugreek in the recipe (generally stronger than other fenugreeks) since it is mentioned in the beginning of the book, though not specified in this recipe. The cooking time for the duck (marinated overnight) worked well for us, although I seared the duck skin at a lower temperature to keep it burning and our duck came out medium rather than medium rare following a 10 minute simmer in the sauce.

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