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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse