Master Recipe: Pot Au Feu Au Canard

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1 smoked ham hock, or a 1 1/2-pound corned beef

1 beef brisket, chuck or pork roast (about 3 pounds), preferably with a bone

1 small chicken

1 duck

3 bay leaves

Several sprigs of rosemary

1/2 teaspoon fennel seeds

2 tablespoons chopped parsley

1/2 teaspoon herbes de Provence

Salt and pepper to taste

5 onions, cut into chunks

4 carrots, cut into chunks

4 leeks (white and light-green parts), cleaned well and cut into bite-size chunks

4 turnips, cut into chunks

1/2 celeriac, peeled and cut into bite-size chunks

4 ripe tomatoes, diced

2 heads of garlic, separated into cloves and peeled

1/4 apple, unpeeled and uncored

1 red bell pepper, cut into strips

1 fennel bulb, cut into chunks

12 ounces smoked sausage, such as duck, turkey or pork kielbasa

1 cabbage, cut into chunks

3 pounds small new potatoes, whole and unpeeled

Chopped parsley for garnish

Condiments of choice (see main story), or a selection of store-

bought sauces, such as Buffala Chipotle Sauce, green salsa and/or

Cajun mustard.

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