2. Peel Carrots and onions, then place in pot with drained beans, peeled garlic, bacon, and clove studded onion. Cover with vegetable stock or chicken stock. Bring to a boil, then slowly simmer for 2 ...

To prepare the confit duck legs, first remove any feathers from the legs with a blowtorch (1). Rinse them under running water (2) and pat them dry. Then place them in a baking dish with bay leaves, ...

The defining dish for any French restaurant is duck confit. It’s the epitome of what separates French cuisine from all the rest. Duck leg, slow-roasted until it’s falling off the bone and then ...