|excellent brown stock (as needed to cover carcasses)|
|large bouquet garni, with several sprigs of fresh marjoram|
|moulard duck breast (see note)|
|pheasant or partridge breast, about
|salt and pepper||to taste||to taste|
|extra-virgin olive oil|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.