Canard à l'orange (Roast duck with orange sauce) from The French Chef Cookbook by Julia Child
- sage
- bay leaves
- carrots
- whole duck
- orange liqueur
- oranges
- parsley
- Port wine
- arrowroot powder
- duck stock
- duck wings
- duck neck
- instant beef bouillon granules
- orange bitters
- duck giblets
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.