Braised duck with apples and Calvados from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 707) by Mark Bittman

  • bay leaves
  • Calvados
  • whole duck
  • garlic
  • parsley
  • thyme
  • apples
  • stock
  • EYB Comments

    Can substitute water for stock, and any apple brandy for Calvados.

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 water for stock, and any apple brandy for Calvados.

  • Zosia on December 28, 2015

    Having just cleaned my oven, this method of stove-top cooking held great appeal. The skin wasn't edible (nicely browned but not crisp) but the duck meat was tender and flavourful and the recipe yielded some duck fat for future cooking projects. I omitted the apples and calvados.

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