Crispy duck breast with berry and orange glaze, mashed potatoes and peas and carrots from Monet's Palate Cookbook: The Artist and His Kitchen Garden at Giverny (page 103) by Aileen Bordman and Derek Fell

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

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 use frozen green peas for fresh green peas, and Pekin or Long Island duck for moulard duck breasts.

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