Take a food processor and add flour, salt, sugar and cold chilled French butter preferably ... Once the water is boiling, add the duck into it and cover with silver foil and braise it for 45 minutes.

To serve: Arrange pieces of duck, skin side down, in a nonstick skillet, and cook over high heat for 1 minute. Reduce heat to med., and cook for 12-15 minutes. Place a piece of duck in the center of ...

The chef, Elaina Asselin, got the recipe from Bistro Cooking (1989) by Patricia Wells, a fabulous book for anyone who loves rustic French ... trout.Braised red cabbage with onions and applesYield: 8 ...