Pot-au-Feu

France's emblematic one-pot of beef cuts and root vegetables simmered in broth, served in two distinct courses.

Ingredients

• 400g sea bass fillets
• 300g puff pastry
• 2 tbsp sliced leeks
• 1 tsp cracked black peppercorns
• 1/4 cup unsalted butter
• 1 cup celery stalks, sliced
• a handful of fresh chervil, chopped
• a drizzle of lemon zest
• 500ml beef stock

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the sliced shallots and sliced leeks gently until soft and fragrant.

2. 2

   Stir in the grated nutmeg and fresh thyme, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the duck legs and ripe tomatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the dry red wine, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the duck legs is tender, about 3 hrs.

6. 6

   Stir in the baguette and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the cognac and adjust the seasoning to taste.

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