Duck confit ragout from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 120) by Mark Peel and Nancy Silverton

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

    The book's "Confit duck" called for in this recipe requires 3 days to prepare. Can substitute chicken stock for duck stock; and pappardelle pasta, fettuccine pasta, or the book's "Polenta" for the book's "Pasta dough" specified in this recipe.

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