Braised duck leg and sauce salmis from Cuisine du Temps by Jacques Reymond

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 osso bucco, oxtail, lamb or veal shanks or beef cheeks for duck legs.

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