Canard comme à Nice

Stuffed Duck Roasted with Tomato, White Wine, and Olives

Preparation info

  • Difficulty


  • For

    6 to 8


Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is a wonderful way to give zest to the otherwise rather dull Long Island duck. Serve with Céleri Paysanne, Tian de Navets Rosés, Papeton d’Aubergines, or a Purée de Légumes.