Peking duck consomme from Two Small Rooms . . . and a Kitchen: A Collection of Recipes from Queensland's Best Known BYO Restaurant (page 18) by Michael Conrad and David Pugh

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

    Uses the book's "Peking duck stock" on p.149.

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