Pan-seared crispy skin duck breast from The World Sauces Cookbook: 60 Regional Recipes and 30 Perfect Pairings (page 150) by Mark C. Stevens

  • sauce of your choice
  • duck breasts
  • Serves : 4

  • EYB Comments

    You may use the Ponzu recipe on p. 16, the Peanut sauce (Satay) recipe on p. 28, or the Sweet and savory brown sauce (Sauce Liégeoise) recipe on p. 124. See book for other sauce suggestions.

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

    You may use the Ponzu recipe on p. 16, the Peanut sauce (Satay) recipe on p. 28, or the Sweet and savory brown sauce (Sauce Liégeoise) recipe on p. 124. See book for other sauce suggestions.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.