Roast duck with gløgg sauce from The Guardian Feast supplement, December 12, 2020 (page 11) by Signe Johansen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Winter leaf salad with clementine, fennel and candied walnuts; Jansson's temptation with potato, celeriac and rye crisp

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

    This recipe appears online as "Blow-dried roast duck with cherry gløgg sauce".

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