The confits

Preparation in stoneware casserole:

Whether turkey, duck, chicken, beef, pork or lamb, they all cook the same way that wants to make candied!
The cooking must be slow and prolonged, so the stoneware casserole is perfect. (Between 3 and 4 hours).
   
The basic principle being that the meat is roughly defeated with a fork after cooking and put back in casserole to simmer again a short extra time (5 to 10 minutes) in the juice that was left at the bottom of the casserole . After this short time, stir the meat into the juice and remove the excess juice.
  
Keep this juice that will serve as a sauce base to serve with a side dish.
  
Seasonings are matters of taste but it is very interesting to try new avenues that often lead to small family secrets.