Duck foie gras in a jellied sauce with tender peaches (Foie gras des Landes bouillon de cuisson en gelée,, pêches mi-confites) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 274) by Alain Ducasse

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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

    See page 1041 for chicken consommé recipe. See page 1044 for calf's foot jelly recipe. See page 1046 for duck juice recipe.

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