Abi Conrad asked:


Daubes, or long-cooked stews, are popular throughout Province and the region of Nice. Beef and lamb are commonly used, but so are game and domestic fowl. This recipe comes from Franck Cerutti, owner-chef of Don Camillo in Nice, where authentic local cooking is presented in a refined but not sissified form. To accompany it, serve polenta or gnocchi tossed with butter and Parmigiano-Reggiano.

Ingredients required:

10 duck legs

Extra-virgin olive oil

Butter

2 carrots, diced

2 onions, chopped

4 shallots, chopped

2 stalks celery, diced

1 tablespoon flour

1 (750-milliliter) bottle dry red wine

2 to 3 sprigs fresh thyme

2 to 3 sprigs fresh rosemary

2 bay leaves

2 sprigs fresh thyme

6 juniper berries

Salt

Freshly ground pepper

1 tablespoon glace de viande, optional

Procedure:

• Cut duck legs in half lengthwise. Put plenty of oil and butter in large heavy-bottomed pot and cook slowly in batches, turning frequently until lightly browned on all sides.

• Return all cooked duck pieces to pot. Add carrots, onions, shallots and celery. Increase heat and cook 5 minutes, stirring frequently.

• Turn all ingredients out of pan into colander. Let drain 5 to 10 minutes. Place ingredients in large terracotta or glass baking dish that can be covered. Sprinkle flour over ingredients and stir until it disappears. Add wine, thyme, rosemary, bay leaves and juniper berries. Season to taste with salt and pepper. Cover tightly and bake at 325 degrees, without lifting lid, 2 hours.

• When daube is done, stir in glace de viande. Serve 3 pieces per person. There will be 2 pieces left over for those who want seconds.

• Makes 6 servings.

Each serving contains about:

658 calories;

206 mg sodium;

93 mg cholesterol;

52 grams fat;

13 grams carbohydrates;

13 grams protein;

0.82 gram fiber.

Fit Yummy Mummy!