Sautéed Duck Breasts with Green Olives and Sweet Vermouth Recipe | James Beard Foundation
Sautéed Duck Breasts with Green Olives and Sweet Vermouth Although Rozanne Gold writes that this recipe is “duck soup,” she nonetheless provides important
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Ingredients
- 2 duck breast halves, bones removed
- 1/4 cup sweet vermouth
- 1/2 cup French Picholine or Spanish green olives
- Salt
- pepper
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