Wood-fired duck breast (Magret de canard au feu de bois) from Luke Nguyen's France: A Gastronomic Adventure (page 258) by Luke Nguyen

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 hot paprika for ground Espelette pepper. Marinate duck at least 2 hours, preferably overnight.

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