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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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2nd August 2019


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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