Braised duck with leeks and sauerkraut from Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated by Hank Shaw

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Notes about this recipe

  • Eat Your Books

    Can substitute goose legs for duck legs, chicken stock for duck stock, Armagnac or other brandy for Cognac, and polenta for mashed potatoes.

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