Pan-sautéed moulard duck breasts with shallot vinaigrette (Magret de canard moulard poêlé dans sa peau, vinaigrette à l'echalote) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 176) by Paula Wolfert

  • shallots
  • chives
  • walnut oil
  • Banyuls vinegar
  • moulard duck breasts

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

  • fprincess on April 06, 2012

    Very simple and delicious. I decided to cook the duck breast on the grill. I am not completely sold on the shallot vinaigrette, it does add a welcome touch of acidity but it's a little strange with the meat.

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