Step 1: Duck
Draw the ducks, then cut them into 3 ounce (80 g) pieces.
Roast the duck in some grapeseed oil in a roasting pan over a very high heat. When it has reached the desired brownness, add the cloves of garlic in their skin and sweat, then drain in a large colander.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
All My Chefs suggests
Other recipes by Alain Ducasse