Ingredients
- 4 duck breast
- 150 ml red wine
- 4 tbsp Damson plum jam
- 4 tbsp teriyaki marinade
- fine sea salt and freshly ground black pepper
- 250 g soba noodles
- 150 g mangetout
- 2 tbsp sesame oil
- 4 spring onions
- handfuls coriander
- sea salt
Description
For A Stylish Main Course, Try Making Camilla Schneiderman's Sweet, Tangy Duck, Served With A Light Soba Noodle Salad
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