Boned duck with a pistachio and truffle stuffing (Dodine de canard) from The Essence of French Cooking by Michel Roux
- heavy cream
- duck breasts
- whole duck
- peanut oil
- truffles
- pistachio nuts
- pork fillets
- duck livers
- fatback
- ruby Port wine
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.