Duck confit from Ad Hoc at Home by Thomas Keller
- bay leaves
- black peppercorns
- brown sugar
- duck fat
- duck legs
- garlic
- parsley
- thyme
Accompaniments: Red onion-cranberry marmalade; Sautéed red and green cabbage; Tangerine-kumquat marmalade
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
