Roasted duck with potato dumplings and red cabbage from East of Paris: The New Cuisines of Austria and the Danube by David Bouley and Mario Lohninger and Melissa Clark (co-author)
- sage
- bay leaves
- red cabbage
- chestnuts
- whole duck
- rosemary
- honey
- lemons
- marjoram
Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
- nutmeg
- onions
- thyme
- Champagne vinegar
- dry red wine
- Port wine
- eggs
- potatoes
- orange juice
- chicken stock
- tart apples
- duck fat
- redcurrant preserves
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.