Stews and Ragouts in general by Carlos Mirasierras
First, cut the meat into not too small pieces and marinate for a few hours before
starting to cook it (even better if left overnight) .
Once the meat is ready, stir it into a casserole, add more oil, almost to cover the
pieces, and let them simmer (not fry, coo like a confit) on a very, very low heat for 1 an
hour approx, stirring occasionally. Meanwhile, clean and chop the mushrooms,
potatoes, onions, red pepper, and reserve.
Next, remove almost all the oil used to simmer the pieces (it can be used for frying
potatoes, onions, etc.), add the mushrooms , potatoes, onions, red pepper along with
peas, paprika, salt and saffron, and some water until almost cover the potatoes.
Turn up the heat and once it all starts to boil, turn it down and simmer for about 20
mins, approx. once the potatoes are OK, check the salt and serve.
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Duck Confit with Apple and Peach..........................Code31

Ingredients for two people:
Two confit duck legs
An apple
1 tablespoon of peach jam
1 teaspoon sugar
1 tablespoon olive oil
A knob of butter
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