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Sunday, 31 August 2014

Walnut and garlic sauce - a traditional sauce for duck breast


Diabetic recipe Attributed to Delicious Dish for diabetics by Robin Ellis, Published by Skyhorse Publishing Inc. New York. You can view its website atwww.skyhorsepublishing.com.
For Magret de Canard, This is based on Jeanne Strang's recipe in Goose Fat and Garlic. It is a traditional sauce for duck breast - a constant favorite in south west France, not a great place to be born a duck! It is very garlicky and quite wonderful. My wife Meredith described it as " mind bogging" on the first tasting it 20 years ago.
75 g/ 3 oz. peeled walnuts- take care that bits of shell don't get included
50g/ 2 oz. garlic cloves - crushed
1 tbsp. chopped parsley
salt and pepper to taste
150 ml/5fl oz./ 1/2 cup walnut oil
Put all the ingredients in a food mixer. Mix to a fairly fine texture. Add a little water if need to.

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