Dried cherry and shallot confit from The Best of Gourmet 1992: Featuring the Flavors of France (page 156) by Gourmet Magazine Editors

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Accompaniments: Breast of duck with Port sauce; Wild rice pancakes; Sautéed watercress; Radicchio, fennel, and arugula salad with Roquefort and walnuts

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 be made 1 day ahead and chilled.

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