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Duck Pot-au-Feu, Starring Cabbage Leaves Stuffed With Foie!
FOOD REPUBLIC16Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 3 duck (magrets, breast filets of)
- 4 duck (thighs)
- 4 duck (gizzards)
- 1 duck (neck skin)
- sea salt
- 4 bread slices (soaked in water and squeezed dry)
- 1/2 lb. pork sausage meat
- 2 eggs
- pepper
- salt
- 12 cups chicken stock
- 1 onion (peeled and quartered)
- 2 celery stalks (cut in chunks)
- 12 savoy cabbage leaves (good-sized)
- 1 1/2 lb. foie gras (fresh)
- 1/4 tsp. grated nutmeg (freshly)
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