Peppered duck consommé with roast duck and watercress

Preparation info
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By Christine Manfield

Published 1999

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This is a delightful duck preparation, although a little time-consuming, as is the way with all good duck-cooking. If you want to make this a meal in a bowl, add some cooked Pepper Noodles to the soup.



  1. To make the consommé, preheat oven to 180°C and roast garlic wrapped in foil for 30 minutes or until soft. Cool, then