Duck leg daube with dried ceps, prunes & fried cornmeal cakes from Frontières: Food and Cooking from the French Borderlands (page 40) by Alex Jackson

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 fat for olive oil, bacon for cured ham, brandy for Armagnac, and cornmeal for fine polenta.

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