Alain Dutournier's duck breasts with capers and marrow (Magret de canard aux câpres et à la moelle) from The Cooking of South West France (page 174) by Paula Wolfert
- black peppercorns
- nutmeg
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EYB Comments
Duck breasts marinate at least 24 hours.
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.
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