Roast duck, wilted cavulisceddi from Eat Ate by Guy Mirabella

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Notes about this recipe

  • Breadcrumbs on June 29, 2015

    p. 134 - We really enjoyed this dish. The bitter greens provided a great contrast to the sweet richness of the duck. I melted the butter and mixed it with the honey so I could glaze the bird vs smearing on softened butter and drizzling on the honey. I swapped out fennel seeds for the rosemary as my rosemary had seen better days. The fennel worked really well with the lemon. The duck is cooked breast side down so at the 40 min mark I turned it over to get some colour and crispy skin on the breasts. I would have loved if the author had made use of the pan juices. I didn’t have time to wait for them to separate in the fridge but I’ve saved them to use with the leftovers. The rapini was quick and delicious, I added some chili flakes. Definitely worth repeating. Photos here: http://chowhound.chow.com/topics/1017720?commentId=9622706#9622706

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