Duck Breasts with Smoke-Scented Broth


Preparation info

  • Makes


    main-course servings
    • Difficulty


Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

Many of us don’t like to serve food with rich sauces but still want to accent or extend the flavors of whatever dish we’re cooking. Serving meat (or fish) with a savory broth provides a lighter alternative to a concentrated sauce while still contributing plenty of flavor. The obvious choice here is duck broth, made from the duck’s back and legs and perhaps flavored with fresh herbs, mushrooms (wild or otherwise), bits of bacon, and baby vegetables (or larger vegetables cut into small shapes