Slow-cooked duck with cinnamon & cloves (Salmi de canard) from The Island Kitchen: Recipes from Mauritius and the Indian Ocean (page 40) by Selina Periampillai

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Notes about this recipe

  • Eat Your Books

    Requires marinating overnight.

  • Mayandbill on January 21, 2020

    Made this as written, except I used tinned tomatoes. Simple to make but really tasty and rich, if a touch too sweet, so would definitely make again but reduce the sugar by half.

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