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Ingredients

• 4 x 350 g fatty thigh of duck
•     coarse sea salt
•     cracked black pepper
• 1 x fresh minced thyme
• 2 lt duck fat
• 2 ounce Chemineaud brandy, (optional)
•     Cassoulet
• 450 gm navy beans
• 150 gm smoked lardon, (slab bacon), cut into small pcs
• 1 lrg onion, minced
• 2 lrg ripe tomato, peeled, seeded, minced
• 1 lt chicken stock
• 3/4 c. chorizo sausage
• 1/4 c. minced parsley
• 1 x salt and pepper
•     Shiraz (red-wine) sauce
• 1 Tbsp. butter
• 2 x shallot, peeled, finely minced
• 2 clv garlic, finely minced
• 1 Tbsp. fresh thyme
• 2 c. Shiraz red wine
• 2 c. veal stock
•     Vegetables
• 12 sm patty-pan squash
• 1 tsp butter
• 1 tsp extra virgin extra virgin olive oil
• 12 x cherry tomato
• 1 x freshly minced basil
• 1 x salt and pepper

Description

Preparation Time In Advance: Chill Duck For 24 Hrs & Cook For 3 Hrs, 5-6 Days Ahead. Preheat Oven To 250 Degrees Fahrenheit. Confit:24 Hrs Before Cooking Put The Duck Skin Side…

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