ingredients

6 duck legs

600 g of small potatoes

500 g small carrots

500 g small turnips

250 g baby onions

1 leek

1 big onion

1 beautiful branch of celery

1 dl of cognac

2 cloves

2 bay leaves

Espelette pepper

1 pinch of cinnamon

1 tbsp. to c. sugar

4 tbsp. to s. domed coarse gray salt of Guérande

Steps

Step 1

At least 12 hours before. Mingle coarse salt and duck legs in a large salad bowl, put 12 hours in the fridge. Drain. Wipe the salt.

2nd step

Approx. 3 hours before serving. Gild thighs in a frying pan over low heat, skin under: it must lose its fat, become very thin. Put the other face on the side, drain. Heat the legs in a Dutch oven with 3 liters of hot water, leek, celery and onions, bay leaves, cloves. Let simmer 1:30.

Step 3

Approx. 50 min before serving. Add carrots, turnips, potatoes with skin, pepper, salt if necessary, let simmer 45 min. Put the baby onions in a saucepan over low heat with 2 dl of water, salt, cinnamon, sugar, 1 pinch of chilli. When there is no more juice, remove fire.

Step 4

To serve. Drain, put vegetables and thighs in a hot dish. Place the onion rings. Pour the cognac into the broth, cook 1 min. Water the dish, present the rest separately.