Garlic Soup with Duck Confit
| Yield: | 1 servings |
| Categories: |
| 10 | Cloves garlic; sliced thinly | |
| 1/4 | pt | Double cream |
| 2 | Egg yolks | |
| 1 | oz | Onion; finely diced |
| 1 | Sprig thyme | |
| 1 | Bay leaf | |
| 3 | oz | Duck fat |
| 1 | tb | Plain flour |
| 2 1/4 | pt | Chicken stock |
| 2 | Legs duck confit; boned and shredded | |
| White pepper | ||
| Crostini |
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