Steven's famous Pink Geranium crispy duck with caramelized apples, Calvados jus and roasted parsnips from Chef's Secrets: Mastering the Art of Good Food by Steven Saunders

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

Accompaniments: Mashed potatoes; Pommes fondantes

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

    You can use the veal jus recipe in the book or a ready-prepared jus. You can use chicken stock instead of veal jus. Serve with selection of green vegetables.

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