Duck with Mexicorn sauce and spring onion salsa from Mezcla: Recipes to Excite (page 213) by Ixta Belfrage

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 2 hours, and preferably overnight. Can substitute oyster mushrooms for duck breasts, and can use plain or pickled green peppercorns.

  • carly_ztnb88 on May 01, 2026

    Absolutely fantastic recipe, really unique and full of flavour. I love duck so finding a new way to prepare it is always great. Loved this and will definitely make again. Highly recommend.

  • tony_a2d9cm on April 12, 2026

    By far the best duck recipe I have ever made.

  • Countesschicklington on February 15, 2026

    Fantastic!! As original and inventive as I have come to expect from Ixta Belfrage. Glad I made double quantity of sauce AND Salsa because boy oh boy could we not get enough of this. Served with brown rice to soak up all of that saucy goodness.

  • joslovescooking on January 01, 2026

    Loved this recipe and the steps to cooking the most delicious duck I’ve ever done! Will definitely make it again.

  • bernalgirl on July 15, 2025

    This outstanding recipe requires some planning with the marinade and drying time, all of which plus scoring the skin results in perfectly cooked duck breasts — and for my doubled recipe — 3/4 cup of rendered duck fat (!!). The sauce is wonderful, and the green onion salsa adds an extra dimension that cuts the richness of the duck and the sauce beautifully. If the salsa is made prior to starting the duck and the sauce ingredients are prepped/gathered while the duck cooks, the sauce comes together while the duck rests — a few busy minutes and then this fantastic dinner! Rice or bread are essential for mopping up all those flavors.

  • Detheria on March 16, 2025

    This recipe is absurdly good. I swapped green peppercorns for pink ones and they worked great. I didn't quite manage to get the skin crispy in 10 minutes but it got better with more time in the pan.

  • meggan on November 11, 2024

    Very good sauces. The peppercorn sauce comes together very quickly so don’t burn it like I did.

  • ellwell on July 31, 2024

    This was very good —the duck was perfectly med-rare at just under 4 minutes. The original sear, which is supposed to take 9-10 minutes on the “lowest” setting produced no crispy skin. I upped to heat to medium low and after about 10 more minutes it looked right. The sauce was divine and the jalapeño/onion salsa added a wonderful freshness and complemented the dish very well. I will make again.

  • Senkimekia on February 26, 2023

    Absolutely outstanding. All those flavors, this is a rich and satisfying dinner and is one of the best recipes we have made in a while. I never used pickled green peppercorns before, it’s a lovely ingredient I am glad to have discovered. We will definitely be making this again - excellent for company or a special dinner without being overly fussy.

  • jfleissn on January 29, 2023

    This is a wow recipe—a must-try for fans of this cookbook! I had trouble imagining how all the flavors would work together, but the sauce is incredible and the salsa a brilliant complement. We left out the habanero and used dried green peppercorns, as we couldn’t find the pickled ones. Marinated the duck about 3 hrs. My husband did have to turn the heat up a little bit to brown the duck skin, though she says to fry it at a very low temperature.

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