A good roast duck from The Cook and the Gardener: A Year of Recipes and Writings for the French Countryside by Amanda Hesser
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thyme
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duck stock
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Sweet glazed carrots; Summer vegetables with three sauces (anchovy, aïoli, and garlic oil); Slow-roasted tomatoes; Red beets with shallots and sage; Mixed-mushroom bulgar; Mashed celery root and potatoes; Celery root with wild thyme; Potato purée with walnut oil; Sautéed cabbage and lardons; Brussels sprouts and lardons; Spiced Brussels sprouts with apples; Haricot beans with winter savory, finished in red wine; Warm celery root with mustard, parsley, and sage
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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