Stews and Ragouts in general by Carlos Mirasierras
¼ cup of wine of Oporto, or Pedro Ximenez
¼ tablet beef broth
¼ cup water
a pinch of salt
Preparation:
Remove the fat attached to the confit, place on a baking sheet, skin side up, sprinkle
with sugar, place at middle height in the oven and bake at 200ºC-396ºF for 15 to 20
minutes. Next, cut the apple transversely, core it, cut into thin slices and sauté until
browned in a pan with a knob of butter and a few drops of oil. For the sauce: make a
broth with the water and the stock cube, dissolve and add ¼ glass of Pedro Ximenez
and the tbsp of peach jam (blueberry jam or any other fruit is also OK). Reduce by half
over high heat, when reduced, add a tsp of sugar and simmer over medium heat, stir
occasionally for 10 minutes and remove from the heat when a syrup texture is
obtained. Place the duck thighs, skin side up, top with the apple slices, add a pinch of
salt and sprinkle the preparation with some sauce drops.
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Turkey Stew Beer.............................................Code32

Ingredients:
25 g oil
1 onion
800 g. boneless turkey breast
1 liter of beer
a sprig of rosemary
a sprig of thyme
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