Confit duck leg with roast cherries & mint salsa verde from Service: One Day in a Restaurant, Over 150 Recipes to Cook at Home (page 142) by Anna Hedworth

  • fresh mint
  • Dijon mustard
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    The book's "All the herb salsa verde" called for in this recipe can be made in advance. See recipe for variations.

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

Accompaniments: Braised green lentils with cava; Smoky blackberry barbecue sauce

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

    The book's "All the herb salsa verde" called for in this recipe can be made in advance. See recipe for variations.

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