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Ingredients

• 4 confit of Pekin or Muscovy duck legs (such as Duck Legs Confit Cooked in a Pouch, pages 198–200) or 2 confit of Moulard duck legs, drumsticks and thighs separated
• 8 to 9 pounds fresh fava beans, in their pods (usually available starting in March)
• 2 pounds small white onions, peeled
• 1½ pounds ventrèche or pancetta, cut into ½-inch dice
• Freshly ground pepper
• 1 tablespoon sugar
• 6 ounces fresh pork skin with ¼-inch layer of hard fat attached, or substitute Confit of Pork Rinds (page 17)
• 4 cups unsalted chicken stock (storebought or homemade—page 405)
• 1 leek, trimmed, well washed, and left whole
• 8 small celery ribs: 2 chopped, 6 tied in a bundle
• 5 firm garlic cloves, peeled

Description

According To Robert Courtine, The French Food Authority, Before White Beans Were Cultivated In France, Fava Beans Were Used To Make This Dish. The Old Name For The Dish Was Fevolade. In Effect, Then, Daguin's Version Is The “original” Cas

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