Duck Confit with Sauce and Apple Purée – European Poultry

Ingredients

• 4 duck legs
• Coarse salt
• 2 garlic cloves, minced
• 1 sprig thyme
• 1 bay leaf
• 1 liter duck fat
• Carcass of one duck
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• Salt and pepper to taste
• 2 liters water
• 1 cup red wine
• 2 tablespoons butter
• 2 tablespoons flour
• 4 apples, peeled and chopped
• 2 tablespoons sugar
• 1 tablespoon butter