Roast duck with olives (Canard aux olives) from Saveur Magazine, November 2010 (#133) (page 80)

  • bay leaves
  • fennel seeds
  • green olives
  • parsley
  • thyme
  • tomato paste
  • black peppercorns
  • chicken stock
  • dry white wine
  • chicken wings
  • yellow onions
  • Muscovy duck

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

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.