Duck braised with red wine and prunes from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 352) by Judy Rodgers

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Accompaniments: Roasted polenta

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 chicken stock for duck stock.

  • Running_with_Wools on April 27, 2026

    I love duck but don’t often cook it at home. This classic French recipe was selected for my cookbook club so I decided to use Judy Rodger’s version. It was really delicious and full of rich, deep, umami flavor. Even my 13-year old twins licked their plates. I served it with duck-fat roasted potatoes and a green salad.

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