Crispy duck breasts with pear and green peppercorn sauce from The Best of Gourmet 1995: Featuring the Flavors of Mexico by Gourmet Magazine Editors

  • Calvados
  • duck breasts
  • Show all ingredients...

  • EYB Comments

    Can substitute Armagnac for Calvados, and vegetable bouillon cubes for demiglace.

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

Accompaniments: Harvest wild rice; Sautéed kale cracklings and garlic bread crumbs

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 Armagnac for Calvados, and vegetable bouillon cubes for demiglace.

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