Roasted duck foie gras with Port wine and caper sauce (Foie gras bonne maman) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 234) by Paula Wolfert

  • shallots
  • capers
  • white pepper
  • ruby Port wine
  • veal stock
  • arrowroot
  • duck foie gras

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.

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