Moulard duck breasts grilled over charcoal or lava stones (Magret à la cheminée) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 173) by Paula Wolfert
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moulard duck breasts
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Wine mustard with grapes (Moutarde violette); Languedoc walnut, garlic, and oil liaison (L'aillade Toulousaine); Michel Guérard's pureed celery root with apples (Purée de céleri-rave aux pommes); Baked eggplant studded with garlic (Aubergines au four à l'ail); Cèpes in the style of Gascony (Cèpes à la Gasconne); Potatoes in the style of the Quercy (Pommes de terre à la Quercynoise); Red wine-cooked onions (Compote d'oignon au vin rouge)
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.
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