Difficulty:[usr 3]
In a large pot, boil 3 liters of water. Dip the rib dish and the tied oxtail, the onion, the celery stalk, the head of garlic and the bouquet garni. Leave to cook for 1 hour 40 minutes, often skimming the surface.
Prepare the vegetables. once peeled and washed, cut the carrots and turnips into large whistles and the leeks into sticks. Blanch for 3 minutes in boiling water. Refresh. Book.
Poach the bacon in boiling water for 30 minutes. Book.
After 1 hour 40 minutes, add the duck legs and the bacon to the broth. Let ed cook again for 30 minutes. Drain the meat and clarify the broth.
Take 2 new one-liter jars. Distribute the meats in each jar, alternating them with the vegetables. Fill the jars with broth. Close.
Arrange them in the washing machine by fixing them to the central chimney and cover up to the height of water by adding 1/2 glass of coarse salt. From the first boil, cook for 40 minutes.
To use, open the jars, pour into a large saucepan and bring to a boil. Season with salt and pepper to taste.
My advice:Arrange the meat on a large dish with the vegetables around it. Accompany with coarse salt and present the broth separately.
Joëlle's point of view:It is in your interest to make several jars together, 8 for example, they will hold better in the washing machine or the sterilizer.
Important note:This canning system was developed by Chef Hubert under the supervision of the Appert Institute. These jars are semi-preserves to be kept at a temperature of 6/8° and protected from light. Under these conditions, the DLC is 2 to 3 months maximum.
