Duck roasted with mint and apples (Canard à la menthe) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 129) by Mireille Johnston

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

Accompaniments: A cabbage purée (Purée de choux); Turnips, onions, herbs and garlic simmered in broth (Petits navets en ragoût); Pears and quinces cooked in the juice of fresh grapes (Raisiné)

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 sherry for sweet white wine.

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