Aillade (with duck breast)


  • 7 cloves garlic
  • 75 g walnuts
  • 150 ml walnut oil
  • 1 tbsp flat leaf parsley, chopped
  • olive oil
To serve

  • rare duck breast
  • watercress, to serve


Diana Henry's Intense Garlic Sauce With Walnuts Makes A Great Accompaniment To Succulent, Lightly-cooked Duck

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