Garlic, duck confit, fava bean, and fresh chard soup (Soupe à l'ail aux confit de canard, aux fèves fraîches, et aux blettes) from Glorious French Food: A Fresh Approach to the Classics (page 195) by James Peterson

  • sage
  • fava beans
  • Show all ingredients...

  • EYB Comments

    Can substitute this book's Duck confit (Confit de cuisses de canard) for commercial confit duck legs.

Where’s the full recipe - why can I only see the ingredients?

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.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's Duck confit (Confit de cuisses de canard) for commercial confit duck legs.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.