Vegetable Harvest: Vegetables at the Center of the Plate
Seared Duck Breast with Espelette Pepper Jelly
Page 111
Cuisine: French | Course Type: Main Courses
(1 review)
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Recipe Review
The rating is for the method of cooking the magrets. They turned out really good, exactly the way they should.
Didn't make the espelette pepper jelly, which might be gilding the lily.
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