Duck stew with olives (Ragoût de canard aux olives) from French: Delicious Classic Cuisine Made Easy (page 141) by Carole Clements and Elizabeth Wolf-Cohen

  • duck stock
  • bouquet garni
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute duck leg quarters for whole duck, chicken stock for duck stock, and black olives for green olives (or can use a mixture of both).

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.

Notes about this recipe

  • Eat Your Books

    Can substitute duck leg quarters for whole duck, chicken stock for duck stock, and black olives for green olives (or can use a mixture of both).

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