Tea-smoked duck and ginger-pickled cherries from Fire: A World of Flavour by Christine Manfield

  • cherries
  • Cognac
  • dandelion greens
  • duck breasts
  • fish sauce
  • fresh ginger
  • limes
  • sesame oil
  • oranges
  • pancetta
  • whole star anise
  • thyme
  • rice vinegar
  • sansho pepper
  • white pepper
  • sourdough baguette bread
  • shiso leaves
  • red shallots
  • radishes
  • speck (Italian)
  • white wine
  • cherry liqueur
  • bacon
  • duck livers
  • cream
  • oolong tea
  • jasmine tea
  • dried tangerine peel
  • jasmine rice
  • cassia bark
  • mirin
  • chile oil
  • sunflower oil
  • sweet ginger vinegar
  • purple shiso leaves
  • Swiss chard cress
  • red garnet cress
  • EYB Comments

    Can substitute brandy for Cognac.

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 substitute brandy for Cognac.

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