Duck breasts with damson gin and duck-fat potatoes from The Kitchen Diaries II (page 425) by Nigel Slater

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Notes about this recipe

  • veronicafrance on August 31, 2014

    I used PX sherry because I didn't have any damson or sloe gin, and only marinated the duck breast for an hour. The flavour was a bit blah, but I expect it would have been better if I'd marinaded it for longer. Nigel uses one duck breast per person -- I find one between two is plenty. The potatoes are good and very trouble-free, even when you forget to spread them out in one layer.

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