Cookbook

The Duck Cookbook

Name: The Duck Cookbook
Author: James Peterson

James Peterson

Publisher: Stewart, Tabori and Chang

Edition: 2003

Recipes

Recipe reviews

4.5

Avg recipe rating

0.0

Avg book rating

James Peterson's 2003 guide to duck cookery contains 4 recipes indexed on Cookbooker, which have generated 4 member reviews with an average rating of 4.5 out of 5. The most frequently reviewed recipes are Braised Duck Legs with Red Cabbage and Juniper Berries, Slow Roasted Duck Legs, and Duck Confit Spring Rolls.

Popular Recipes

Show All (4)

Braised Duck Legs with Red Cabbage and Juniper Berries
⭐ 5.0 · 1 review · Page 41
Slow Roasted Duck Legs
⭐ 5.0 · 1 review · Page 70
Duck breasts with smoke-scented broth
⭐ 4.0 · 1 review · Page 131
Duck cofit spring rolls
⭐ 4.0 · 1 review · Page 85

Recent Recipe Reviews

Duck breasts with smoke-scented broth

soupereasy

4/5

14 years ago

This is a delightful broth with the thinly sliced grilled/sauteed duck breast floated on a mound of winter greens. Another lovely presentati... Read review

0 helpful

Duck cofit spring rolls

soupereasy

4/5

14 years ago

Made these as part of a multi course dinner. The rich taste of the duck meat was lightened by the crisp veggies and the rice paper wrap. The... Read review

0 helpful

Slow Roasted Duck Legs

soupereasy

5/5

16 years ago

This is a wonderful technique. I use leg 1/4r's. Lends itself to many different sauces. The legs are almost as soft as a confit when finish... Read review

1 helpful

Braised Duck Legs with Red Cabbage and Juniper Berries

aj12754

5/5

16 years ago

This James Peterson recipe was terrific and eminently doable by the duck neophyte (which I am). I did have a little bit of trouble ensuring... Read review

0 helpful