Roast duck with Port and red wine vinegar reductions from Welcome To My Kitchen: A New York Chef Shares His Robust Recipes And Secret Techniques (page 217) by Tom Valenti and Andrew Friedman

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

Accompaniments: Celery root puree; Braised endives

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 duck stock for dark chicken stock. You may use the Dark chicken stock recipe on p. 32 or the Duck stock recipe on p. 32.

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