Duck confit from Ad Hoc at Home (page 32) by Thomas Keller

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

Accompaniments: Red onion-cranberry marmalade; Sautéed red and green cabbage; Tangerine-kumquat marmalade

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

  • okcook on August 31, 2010

    Very easy to make and the herbs add a nice touch. To clarify the duck fat after use, heat to 250 and let it bubble until you hear no more sizzling. This means you have driven off all the moisture. Strain and save the drippings in the bottom the pot.

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