Duck braised in Banyuls and turnip-parsnip gratin with prunes from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 358) by Suzanne Goin and Teri Gelber

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

    Refrigerate seasoned duck 4 hours or overnight.

  • fprincess on May 11, 2024

    Trim the fat but not the skin (it shrinks)! Used duck stock for added deliciousness. Served with a rustic mourvedre (Demetria Agno) - perfect pairing for a delicious dish.

  • 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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