Difficulty: Intermediate
In a large pot, bring 3 liters of water to a boil. Add the side ribs, tied oxtail, studded onion, celery stalk, garlic head, and bouquet garni. Simmer for 1 hour 40 minutes, skimming the surface frequently.
Prepare the vegetables: Peel and wash carrots, turnips, and leeks. Cut carrots and turnips into thick rounds and leeks into sticks. Blanch for 3 minutes in boiling water, then refresh under cold water. Reserve.
Poach bacon slices in boiling water for 30 minutes. Reserve.
After 1 hour 40 minutes, add duck legs and bacon to the broth. Simmer for another 30 minutes. Drain the meats and clarify the broth.
Prepare 2 new 1-liter jars. Layer meats alternately with vegetables in each jar. Fill with broth and seal tightly.
Secure jars to the central chimney in the sterilizer (or washing machine setup), cover with water to jar height, adding ½ glass coarse salt. From the first boil, process for 40 minutes.
To serve: Open jars, transfer to a large saucepan, and bring to a boil. Season with salt and pepper to taste.
Expert Tip: Arrange meats on a large platter surrounded by vegetables. Serve with coarse salt and broth on the side.
Joëlle's Advice: Prepare multiple jars at once—such as 8—for efficient processing in the sterilizer.
Important Safety Note: This canning method was developed by Chef Hubert under the supervision of the Appert Institute, experts in food preservation. These are semi-preserves; store at 6-8°C, protected from light. Shelf life: 2-3 months maximum.
