Duck and pistachio pierogi with hot yoghurt sauce and pul biber butter from Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen (page 208) by Ravinder Bhogal
- black peppercorns
- cumin seeds
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EYB Comments
Allow to marinate for 24 hours. Can substitute store-bought confit duck legs for the home-made version specified in this recipe.
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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