Advertisement
Canard Comme au Moulin
Preparation info
- Difficulty
Easy
Appears in
By Anthony Blake and Quentin Crewe
Published 1978
Method
Singe and clean a duck, leaving in the heart, lungs and liver. Truss it, having cut off the feet, wings and neck. Salt and pepper the bird inside and out and put inside four juniper berries and a sprig of thyme.
Chop the wings
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe