Duck with new turnips (Canard aux navets) from Bistro: Favorite Parisian Bistro Recipes, Swinging French Jazz (page 39) by Sharon O'Connor

  • veal stock
  • rendered duck fat
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute water for veal stock, and rendered chicken fat or a mixture of butter and olive oil for duck fat.

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 water for veal stock, and rendered chicken fat or a mixture of butter and olive oil for duck fat.

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