Seared Duck Breast with Espelette Pepper Jelly

From Vegetable Harvest: Vegetables at the Center of the Plate

Cookbook

Author(s): Patricia Wells

Page 111

Cuisine: French

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

6 years ago

★ ★ ★ ★ ★ 5/5

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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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