Diana Henry
from
Market Kitchen
Diana Henry's intense garlic sauce with walnuts makes a great accompaniment to succulent, lightly-cooked duck
Diana Henry's intense garlic sauce with walnuts makes a great accompaniment to succulent, lightly-cooked duck
Aillade (with duck breast)
Method
2. Slowly drizzle in the walnut oil until you have a thick sauce. Season to taste with salt and pepper and stir in the flat-leaf parsley.
3. Serve with a rare duck breast and a bunch of fresh watercress.
Prep:
5 min
Ingredients
7 garlic cloves75g Walnuts
150ml Walnut oil
1½ tbsp flat-leaf parsley, chopped
Olive oil
To serve
rare Duck breastfresh watercress to serve
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