Take a food processor and add flour, salt, sugar and cold chilled French butter preferably. Mix well to 30 seconds and then rest for ... Once the water is boiling, add the duck into it and cover with ...

Remove from the heat and keep warm. Carve the duck and serve with the braised lettuce and the potato pancakes. Spoon a little of the cooking liquor from the lettuce over the top and tuck in.

The chef, Elaina Asselin, got the recipe from Bistro Cooking (1989) by Patricia Wells, a fabulous book for anyone who loves rustic French fare ... Arctic char and trout.Braised red cabbage with onions ...