Duck stew (Petite fricassée de cuisses de canard) from Glorious French Food: A Fresh Approach to the Classics (page 385) by James Peterson

  • celery
  • duck legs
  • Show all ingredients...

  • EYB Comments

    Can substitute butter or oil for duck fat; and this book's Brown duck broth, this book's Brown chicken broth (Bouillon brun de volaille), or commercial chicken stock for commercial duck stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter or oil for duck fat; and this book's Brown duck broth, this book's Brown chicken broth (Bouillon brun de volaille), or commercial chicken stock for commercial duck stock.

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