This is part of the ongoing series of recipes offered from the archives of Le Gavroche, London. Le Gavroche was the first U.K. restaurant to achieve a three star Michelin rating. This blog features a variety of preparation for duck, wild and domestic. The recipes are primarily in French so get out your translating app or old fashioned dictionary! I was given the entire kitchen recipe portfolio by chef Albert Roux. They have been in my library since 1981 and I thought sharing them might inspire others to give the classics a try.
Bon Appétite, Chef Michael Hutchings
