Boned stuffed duck (Dodine de canard) from A Treasury of Great Recipes: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (page 59) by Mary Price and Vincent Price

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

    Marinate boned duck, chilled, several hours or overnight. Can substitute truffle juice for Madeira wine.

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