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
Chow
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter