Confit duck, French lentil, and porcini mushroom soup from The Whole Duck: Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks (page 130) by Jennifer Reichardt

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

    Uses the book's Basic duck stock (p. 44) or Rich duck stock (p.45) for duck stock.

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