Caramelized duck breast with Niçoise olives and lemon confit from Great American Food (page 102) by Charlie Palmer and Judith Choate

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

Accompaniments: Butternut squash flan

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

    You may use the Chicken stock recipe on p. 189, the Lemon confit recipe on p. 191, and the Veal stock recipe on p. 189.

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