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Ingredients
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Duck Confit
Cassoulet
Pickled Beets
Method
Duck Confit
- 1
Prepare Duck Legs
Rub the duck legs with salt, black peppercorns, thyme, and crushed garlic. Cover and refrigerate for 24 hours.
- 2
Cook Duck Legs
Preheat the oven to 225°F (110°C). Rinse the duck legs under cool water to remove excess salt. In a large oven-safe pot, melt the duck fat over medium heat. Add the duck legs and ensure they are fully submerged. Cover the pot and place it in the oven. Cook for 2 to 3 hours, until the meat is tender and falls off the bone.
- 3
Cool and Store
Remove the pot from the oven and let it cool. Store the duck legs in the fat in the refrigerator for up to one month.
Cassoulet
- 4
Sauté Vegetables
In a large pot, heat a tablespoon of duck fat over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- 5
Add Sausage and Beans
Stir in the minced garlic and sliced sausage, cooking for an additional 2-3 minutes. Add the white beans, chicken broth, bay leaves, salt, and black pepper. Bring to a simmer.
- 6
Combine with Duck
Once the duck legs are cooked and tender, remove them from the fat and shred the meat from the bones. Add the shredded duck to the cassoulet and stir to combine. Let simmer for 30 minutes.
Pickled Beets
- 7
Prepare Beets
Boil the beets in water until tender, about 30-40 minutes. Allow them to cool, then peel and slice.
- 8
Make Pickling Solution
In a saucepan, combine apple cider vinegar, sugar, salt, and water. Bring to a boil, stirring until the sugar is dissolved.
- 9