You'll need
fresh duck legs, smoked paprika, salt, Aleppo pepper, whole cumin seeds, Mexican oregano, and a navel orange.
Not exact matches
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch
fresh thyme50g
duck fat3 tbsp tomato purée2.5 litres good quality
fresh chicken stock2 confit
duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful
fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).
Duck is a little on the pricey side at $ 11 for a package of two
legs but then how does that compare to a couple of good beef steaks or
fresh halibut?
Part of the joy of staying here is waking up to the complimentary three - course breakfast, which pastries,
fresh - fruit parfait, and a hearty entree (perhaps scrambled eggs with
duck -
leg confit).