Duck braised in Banyuls and turnip-parsnip gratin with prunes from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber

  • carrots
  • heavy cream
  • fennel
  • onions
  • oranges
  • parsley
  • thyme
  • turnips
  • balsamic vinegar
  • black peppercorns
  • prunes
  • chicken stock
  • parsnips
  • duck legs
  • Banyuls
  • fresh bay leaves

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

  • fprincess on October 26, 2010

    Wow. This is elegant and decadent with the banyul's chocolate undertones, and the orange peel (this is not sweet though, just perfectly balanced).

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