1 tablespoon olive oil
1 cup minced onions
Freshly ground black pepper
1 tablespoon chopped garlic
1 pound julienne chicken confit, recipe follows
1 pounds fresh asparagus, trimmed, blanched and cut into 2 inch pieces
1/2 pound fresh pasta sheets
1/2 pound Smoked Mozzarella, small diced
Drizzle of white truffle oil
1 tablespoon chopped parsley
4 chicken leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoons black peppercorns
1/2 teaspoon table salt
4 cups olive oil
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