Onion and green peppercorn confit (Confit d' oignons et poivre vert) from The Best of Gourmet 1990 by Gourmet Magazine Editors

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

Accompaniments: Sliced duck breast with Chambord sauce (Aiguillettes de canard avec sauce Chambord); Zucchini and carrot julienne (Julienne de courgettes et carottes); Mixed green salad with duck cracklings (Salade de laitues variées avec rissoles de canard)

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

    Confit can be made 1 day ahead and chilled.

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.