Stuffed breast of duck (Paupiettes de canard aux pistaches et poivre vert) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 90) by Wolfgang Puck

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

Accompaniments: Crisp potato flowers (Galettes de pommes de terre)

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

    You may use the Duck stock (Fond de canard) recipe on p. 67.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.