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Duck breast with tomato sauce


First things first. I like duck slightly less pink than it probably should be – it’s not a visual thing or textural…I just likes it that way :)

Duck is becoming more and more financially accesable, and is moving rapidly away from the standard bearers of Duck a’lorange or Crispy Duck pancakes. This is a great outdoor dish and should be served ‘warm’ rather than hot from the pan so feel free to prep the ingredients then you can faff around and finish off the vino before you need worry about feeding anyone.


2 plates:
2 Duck breasts – best quality you can get your mits on
2 medium sized courgette – sliced on the angle
2 medium sized cooked spuds – sliced
8-10 cherry tomatoes
Cool looking salad leaves – not butter head or iceburge pleeeease
Splash of red wine vinegar, pinch of sugar
Salt and pepper



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