Slow-cooked duck legs in red wine (Salmis de cuisses de canard) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 187) by Paula Wolfert

  • shallots
  • garlic
  • Show all ingredients...

  • EYB Comments

    Preparation requires three days. Can substitute pancetta for ventrèche.

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

Accompaniments: Fried cornmeal porridge cakes in the style of Gascony (Armottes); Duck or game, red wine-flavored demi-glace (Demi-glace de canard 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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  • Eat Your Books

    Preparation requires three days. Can substitute pancetta for ventrèche.

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