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Confit of Duck Leg With a Cassoulet of Coco Beans, Pancetta and Toulouse Sausage
GREAT BRITISH CHEFS16Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 duck legs
- 100 grams flaky sea salt
- duck fat
- duck legs
- 100 grams coco (de Paimpol beans, fresh, out of pod)
- 4 shallots (finely chopped)
- 2 garlic cloves (puréed)
- 2 carrots (small, diced)
- 4 Toulouse sausages
- 1.7 liters chicken stock
- 50 grams pancetta (diced)
- 20 grams orange zest (candied)
- parsley (chopped)
- olive oil
- salt
- pepper
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