Breast and thigh of free-range chicken in its own confit, with saladaise potatoes, wild mushrooms and Madeira jus from Chef's Secrets: Mastering the Art of Good Food by Steven Saunders

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

Accompaniments: Glazed carrots; French beans; Asparagus

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

    You can substitute goose for duck fat, dried wild mushrooms for fresh mushrooms and chicken stock for veal jus. You can use the veal jus recipe in the book or a ready-prepared jus.

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