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Credit: Jill Levy, recent graduate, International Culinary Center, New York
Sizzle, Fall 2014
½ cup duck confit fat, divided
½ lb. pork shoulder, cut into
½ lb. lamb shanks, boned, cut into 2-inch cubes
6 oz. garlic sausage
2 medium-size white onions, peeled, diced
6 garlic cloves, peeled, crushed
½ cup red wine
1 bouquet garni in a sachet (thyme, bay leaf, black pepper corns, parsley sprigs)
2 plum tomatoes, blanched for 15 seconds, peeled
2 cups chicken stock
2 confit duck legs
¾ cup fresh bread crumbs or panko
¾ cup reserved bean broth
Salt and pepper as needed
1. Heat half of the duck fat in a roudeau or large saute pan, being careful not to crowd the pan. Lightly season pork, lamb and sausage with salt and pepper. Sear pork and lamb in batches until golden on all sides. Remove meat from pan; reserve.
2. Sear reserved bacon and sausage until golden; remove from pan. Once cool, cut sausage on a bias into 1-inch pieces.
3. Add diced onions and crushed garlic cloves; cook until caramelized. Remove from pan. Deglaze with red wine; reduce wine by half.
4. Place seared lamb and pork in medium stock pot with caramelized onions, garlic, bouquet garni and tomatoes. Season with salt and pepper to taste. Cover with chicken stock. Simmer for 1 hour over low heat.
5. While lamb and pork are braising, sear confit duck legs in remaining duck fat.
6. Once lamb and pork are tender, remove from pot. Strain; reserve braising liquid.
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