Braised duck legs with leeks and green olives from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (page 349) by Alice Waters

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

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Poppyseedbagel on March 13, 2022

    The recipe apparently calls for a lot of olives. It’s only made clear in a note that they are meant to be whole, as it specifies that if you are using pitted olives, you only need 75 g… I added my (few) pitted olives at the beginning contrary to the recipe but it was still very good. I grilled the duck to make the skin crispy and with Gressingham duck you don’t need more than an hour at 150 deg fan

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