Gressingham Duck Breast, Parsnip, Spinach in Asian broth

[karohemd]

As I had to buy two duck breasts and live on my own, I had duck again tonight. After a more traditional version last night I thought I'd try something a little different, inspired by one of Richard Corrigan's recipes on Channel 4's Cookery School (a rather fun programme, actually

Comments

[sheep_of_death]

That sounds and looks divine.

[karohemd]

Thank you!