Duck confit tostadas from French at Heart: Recipes That Bring France Home (page 190) by Marjorie Taylor and Kendall Smith Franchini and Jess Thomson

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

    Can substitute green cabbage for red cabbage, can use the duck confit on page 280, the pickled shallots on page 284, and the crème fraîche on page 70.

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