A salad of lentil sprouts and marinated scallions with "grattons" and duck giblets (Germes de lentille verte du puy en salade et cébettes marinées au vieux vinaigre, grattons et abattis de canard) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 410) by Alain Ducasse

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

    See page 1046 for duck juice recipe. See page 274 for duck consommé recipe.

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