Escalope of duck foie gras, charcoal-grilled, accompanied by the slight bitterness of fresh broad beans, mastic resin and red cedar leaves from Mugaritz: A Natural Science of Cooking by Andoni Luis Aduriz

  • broad beans
  • mastic
  • sunflower oil
  • milk
  • duck foie gras
  • salt cod skins
  • Chinese cedar shoots

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.

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