These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.
May 10, 2007 by David Leite
A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.
- Quick Glance
- 1 H
- 1 H, 15 M