epper to taste.
Sprinkle duck with salt and a little
eaf, carrots, minced garlic, and duck.
Add enough water to
eaf, carrots, minced garlic, and duck. Add enough water to cover
et aside.
Generously sprinkle duck breasts with salt and pepper
Remove the skin from the duck confit and pull all the
Add chopped pancetta, bones from duck confit, and the drained beans
eans are cooking, put the duck confit in a bain-marie
brown sausage link halves and duck confit in the hot oil
egrees.
Remove skin from duck and place in a large
rain.
Meanwhile, cut the duck into 8 pieces: 2 breast
Rub salt evenly over duck and refrigerate for chilled
arge casserole dish, brown the duck breasts for about 8 minutes
nd serve.
Slow-Cooked Cassoulet. Start with dried beans. After
Combine duck, rind, salt, pepper and garlic
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
lightly wilted.
Add the duck legs and sausages and cook
arger).
Remove skin from duck breasts. Place breasts on a
er low heat. Remove the duck legs from the refrigerator.
or easy handling have the duck half frozen, remove the skin
eat 2 tbsp goose (or duck) fat in a large Dutch