Double duck breast with baked figs and duck liver toasts
View the full article on guardian.co.ukServes 12
- 3 tablespoons salt
- 1 teaspoon peppercorns
- 0.5 teaspoon allspice berries
- 0.5 teaspoon juniper berries
- A few cloves
- 2 bay leaves
- 6 cloves garlic
- 6 large Muscovy duck breasts
Step 1
Start with a few slices of raw fennel and a plate of olives.
Step 2
Then bring me a beautiful bowl of steaming pasta with garlic and oil.