Brine-cured duck with cabbage (Petit salé canard à la Poitevine) from Bistro: Favorite Parisian Bistro Recipes, Swinging French Jazz (page 164) by Sharon O'Connor

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

    Allow to brine for 5 days. Can substitute napa cabbage for Savoy cabbage.

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