Duck confit from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 164) by Mark Peel and Nancy Silverton

  • bay leaves
  • coriander seeds
  • rosemary
  • juniper berries
  • black peppercorns
  • duck legs
  • duck fat
  • whole allspice
  • duck thighs
  • dried thyme
  • EYB Comments

    Requires 3 days to prepare.

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

    Requires 3 days to prepare.

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.