Adobo-glazed duck breast with cranberry-pecan mole (Pato con mole arándano) from The Gourmet Mexican Kitchen: A Cookbook: Bold Flavors for the Home Chef (page 57) by Shannon Bard

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

Accompaniments: Cranberry sage margarita (Margarita de Arandano y Salvia)

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 Mexican canela for ground cinnamon, and vegetable stock for chicken stock.

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