Duck legs braised in Beaujolais with prunes and thyme from The King Cookbook (page 294) by Annie Shi and Clare de Boer and Jess Shadbolt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dried borlotti, cocos blancs, flageolets, or chickpeas

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.

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