Tarragon seared duck breast; potatoes sauteed in duck fat; roasted asparagus with shaved pecorino & baby chocolate souffle from Food52

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Notes about this recipe

  • wkhull on January 24, 2024

    I only prepared the duck in this recipe. Instructions were a little confusing. I think the author intends you to trim some of the fat off the duck breast in step one, leaving most of the fat on the duck breast in order to score, season, etc. Seasoning was good.

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