Wild duck with cèpes (Canard sauvage à la Bordelaise) from French Regional Cooking (page 48) by Anne Willan

  • tomatoes
  • cèpes mushrooms
  • Show all ingredients...

  • EYB Comments

    Can substitute partridge, pigeon or pheasant for wild duck; and Armagnac for Cognac.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute partridge, pigeon or pheasant for wild duck; and Armagnac for Cognac.

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