Warm duck breast and fig salad with cauliflower cream from Around the Kitchen Table: Good Things to Cook, Create and Do - the Whole Year Through (page 142) by Sophie Hansen

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • chicken stock
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  • EYB Comments

    Can substitute white wine vinegar for rice wine vinegar; and pears, plums, blackberries, or raspberries for figs. Can use the five-spice powder on page 259.

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

    Can substitute white wine vinegar for rice wine vinegar; and pears, plums, blackberries, or raspberries for figs. Can use the five-spice powder on page 259.

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