Duck Livers, Crêpes Parmentier and Onion Marmelade

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This is duck livers with two of my favourite things: soft, light potato pancakes, first eaten at the restaurant Georges Blanc in Vonnas, and the wonderful, now ubiquitous, onion marmelade from Michel Guérard’s book Cuisine Gourmande.

The recipe for the onion marmelade will fill a whole jar and can be kept in the fridge to serve with all sorts of dishes: terrines, cold meats, game dishes, etc.