Frisian-style ducks with Savoy cabbage (Friesische ente in wirsing) from The New German Cookbook: More Than 230 Contemporary and Traditional Recipes by Jean Anderson and Hedy Würz

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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

    Requires making duck stock, 3 hours. Can substitute other dry white wines for Riesling and dried thyme for thyme.

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