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Pan-roasted duck breasts from Ad Hoc at Home (page 35) by Thomas Keller

  • bay leaves
  • duck breasts
  • garlic
  • nutmeg
  • oranges
  • thyme
  • balsamic vinegar

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Notes about this recipe

  • Zosia on February 07, 2019

    This method is different from the one I usually follow with more time stove top, less in the oven and the results were very good: crisp skin, good flavour, moist meat and more of the fat rendered out than I've experienced before. I will make it this way again.

  • okcook on February 17, 2014

    A very easy recipe to make pretty much perfect duck breasts. The orange zest adds a nice note to the dish. We had them with a blackberry risotto. This is my go to duck recipe.

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