Pressed chicken confit Parmesan from On Meat - Modern Recipes for the Home Kitchen (page 204) by Jeremy Fox

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

    Allow to cure for at least 2 hours, or overnight. Can substitute duck fat for schmaltz. The book's "Poultry cure" and "Easy tomato sauce" called for in this recipe can be made in advance.

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