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1
n a large saucepan, over medium heat, add the olive oil.
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2
Season the duck pieces with salt and pepper.
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3
When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes.
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4
Turn over the duck and continue to sear for 4 minutes.
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5
Remove the duck from the pan and set aside.
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6
Add the onions and celery to the pan.
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7
Season the vegetables with salt and cayenne.
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8
Saute the vegetables until wilted, about 4 minutes.
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9
Add the sausage and continue to saute for 4 minutes.
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10
Stir in the beans, bay leaves, and garlic.
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11
Add the duck stock, water and fresh thyme.
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12
Place the duck pieces back into the pan.
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13
Bring the liquid to a boil and skim off any cloudy scum that has risen to the service.
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14
Reduce the heat to a simmer and cook, uncovered for 3 hours, stirring occasionally or until the meat and beans are tender.
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15
Re-season if necessary and stir in the green onions and parsley.
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16
Break and crack the carcass.
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17
In a large stockpot, heat the vegetable oil.
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18
Season the bones with salt and pepper.
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19
Add the bones to the pot and brown for about 10 minutes, stirring often.
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20
Add the onions, carrots, celery, garlic, and bay leaves.
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21
Season the mixture with salt.
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22
Cook until the vegetables are soft, about 5 minutes, stirring often.
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23
Add the wine and tomato paste and stir to mix.
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24
Cook for 5 minutes, stirring occasionally.
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25
Add the water.
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26
Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture.
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27
Bring the mixture to a boil.
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28
Skim off any cloudy scum that rises to the surface.
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29
Reduce the heat to medium and simmer, uncovered, for 3 hours.
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30
Strain through a fine-mesh strainer and cool.
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31
Refrigerate overnight and remove any congealed fat from the surface.
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32
The stock can be stored in the freezer for 1 month.
