Pan-seared duck breasts from Cook (page 263) by Karen Martini

  • duck breasts
  • Serves : 4-6

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

Accompaniments: Gnocchi alla Romana; Simple duck sauce; Braised fresh borlotti beans in lemon & cumin stock; Wombok, daikon, shiitake & tofu salad; Crispy eggplant with spiced caramel & fried Thai basil; Roasted parsnip with anise, maple syrup & Gruyère; Classic potato mash; Roasted rhubarb, blood plum & ginger chutney; Roasted quince & chestnuts

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.

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