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 liters of boiling water, salt and pepper and let cook 1 hour, skimming off impurities, then remove from heat and cover.

4- In a kitchen towel in the center place the Mique, then close by tying the corners (face to face), and place it in your broth, add your sausages and cook for 1 hour 15 minutes at a gentle boil, turning your mique every 20 minutes with a skimmer (so it puffs up well).
That's it!!! serve the Mique cut like a cake in a large shallow dish and on it the poultry legs, sausages cut into slivers and all the vegetables nicely arranged around it, broth served separately.
I dedicate this recipe to my father Gabriel, who has left us and who up there might lick his chops over it, and for that I will exceptionally sign this recipe. Chef Patrick Asfaux (former restaurant "A Sousceyrac" in Paris, restaurant opened by my grandparents "arrived" from their native Lot in 1923 and then followed by Ga