Slow-roasted duck from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 475) by Amanda Hesser
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turnips
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thyme
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Warm cabbage salad with goat cheese and capers; Fennel and blood orange salad; Baked mushrooms; Puree of celery root; Mushrooms stuffed with duxelles and sausage; Red cabbage glazed with maple syrup; Roasted cauliflower; Broccoli puree with ginger; Maître d'hôtel potatoes; Gratin of yams and chipotle cream; Ralph Vetter's sweet potatoes with lemon; Cabbage and potato gratin with mustard bread crumbs; Porcini bread stuffing
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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