Recipe: Duck and Goose Pot Roast

An operation to do the day before:

1 In a large tray line up your duck and goose leg halves with the meat turned outward, salt, pepper, sprinkle with 4 spices, thyme flowers and chopped garlic, pour a little oil over it, then cover with plastic wrap and refrigerate overnight.
The next morning:

2 In a large salad bowl pour your flour, make a small well in the center (fountain) then in this hollow add the eggs beaten like an omelet, the herbs, the diluted yeast, the fat and the salt, knead without softening (a good fifteen minutes) then make it into a large ball, flour it lightly, place it in a pot, place a kitchen towel over it and let it rise at room temperature.

3 We will then attack the broth:
Remove the legs and dry them a bit and place them in your large pot, add the vegetables, your bouquet garni and your dried porcini mushrooms and cover with 10.5 qt (10 liters) of boiling water, salt and pepper and let cook 1 hour, skimming off impurities, then remove from heat and cover.