Ragout of duck legs with white onions and prunes (Ragoût de cuisses de caneton aux petits oignons et aux pruneaux) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 184) by Paula Wolfert

  • baguette bread
  • carrots
  • red onions
  • parsley
  • orange pekoe tea
  • thyme
  • pitted prunes
  • chicken stock
  • red wine
  • ventrèche
  • baby white onions
  • Pekin duck legs
  • EYB Comments

    Can substitute pancetta for ventrèche.

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 pancetta for ventrèche.

  • saladdays on November 03, 2012

    A well flavoured, very rich tasting casserole meal which benefits from slow cooking in a low oven. Use a good quality red wine in the cooking. A lot of preparation but worth the effort.

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