2 pounds pork butt, cubed
2 ounces garlic, minced
1 ounce fresh Italian parsley leaves
1/4 cup white wine
1 tablespoon kosher salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon nutmeg
1 sausage casing
Two 8-ounce duck legs
Kosher salt
2 ounces peppercorn spice blend, coarsely crushed
1 ounce bay leaves
1/2 ounce allspice
1/2 ounce garlic cloves, crushed
1/2 ounce fresh thyme sprigs
8 cups duck fat
8 ounces carrots, diced
1 ounce garlic, minced
3 yellow onions, diced
1 cup tomato paste
Pinch paprika
2 pounds tomatoes, diced
8 cups chicken stock
1 cup dried white beans, soaked overnight
Pinch fresh thyme
Kosher salt and freshly ground black pepper
1 Cornish game hen, split
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
1 tablespoon canola oil
1 ounce chopped fresh Italian parsley, for garnish
Soak the beans in water overnight before using, or parboil them by placing them in boiling water and letting them cook until there is just a little bite left in them. The uncoooked Toulouse sausages may be refrigerated for up to 4 days or frozen.
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