Duck breasts with fried apples (Magrets de canard aux pommes) from Sud de France: The Food and Cooking of Languedoc (page 205) by Caroline Conran

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

  • saladdays on January 28, 2019

    Good contrast between the tartness of the apples and the rich duck. I should have cooked the apples for longer as they were still quite firm. Will try again with some adjustments to cooking times.

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