Connaître la cuisine du canard et de l'oie, Francine Claustres (in French)
I used this book when working on my duck book, but keep in mind that the standard French duck (Barbary duck) is leaner than American versions and is cooked differently. Copyright 1997, softcover, 64 pages, very good (there’s a price tag on the upper left corner)
I used this book when working on my duck book, but keep in mind that the standard French duck (Barbary duck) is leaner than American versions and is cooked differently. Copyright 1997, softcover, 64 pages, very good (there’s a price tag on the upper left corner)
I used this book when working on my duck book, but keep in mind that the standard French duck (Barbary duck) is leaner than American versions and is cooked differently. Copyright 1997, softcover, 64 pages, very good (there’s a price tag on the upper left corner)