Login to Save Like

Ingredients

•     Duck leg confit
• 4 1/2 c. (2 lb/1 kg) dry white beans
• 1 x white onion
• 5 whl Cloves
• 1/2 c. (4 ounce/125 g) rendered duck fat, from preparing the confit
• 1 x carrot, peeled and coarsely minced
• 2 x Celery stalks, coarsely minced
• 2/3 c. (3 ounce/90 g) clv garlic (about 2 heads)
• 1 x piece pancetta, 1/2 lb (250 g), cut into 1-inch (2.5-cm) cubes
• 10 1/2 c. (84 fl ounce/2.6 l) veal stock
• 2 c. (16 fl ounce/500 ml) water
• 1/2 lb (250 g) smoked ham hock
• 2 x Tomatoes, cut into quarters
•     Bouquet garni
• 1/2 tsp Salt
• 1 Tbsp. whole black peppercorns
• 2 lb (1 kg) boneless lamb shoulder
• 2 Tbsp. Extra virgin olive oil
• 1 c. (8 fl ounce/250 ml) dry white wine
• 1 lb (500 g) cooked Pork sausage, cut in half lengthwise
• 1/2 c. (2 ounce/60 g) fine dry bread crumbs

Description

Prepare The Duck Leg Confit; Set Aside. Sort Through The Beans, Discarding Any Misshapen Beans Or Possibly Stones. Place In A Large Bowl, Add In Water To Cover Generously And Let…

Cook Eat Share