Hack the carcass in 4 or 5 pieces and add them to a liter and half of cold water, in a big pan.
The add 2 bayleaves, 2 halved onions (skin on, to colour the stock), 2 halved tomatoes, 2 carrots sliced into chunks, some thyme and a clove of garlic. Simmer for 6 to 12 hours.
Put the legs in a ovenproof saucepan, not too big, they should just fit. Cover with duck- or goosefat and put them in the cooled-down ( 80C) oven for about an hour and a half to make a confit.
The breasts, in clingfilm,are left in the fridge
Overnight leave the legs in the fat.
The next day strain the stock trough a fine sieve, discard the rest (or take the meat and skin from the bones and give it to your dog). Reduce the stock till syropy. Our supermarket sells a nice readymade coulis of red fruits which I use as a secret ingredient to sweeten the sauce. But you can make your own coulis or use 1 or 2 tbsp of jam.
Then prepare whatever you want to serve with the bird. Today I used some beetroot, carrot and haricots vert . Plus some leftover gratin dauphinois from the freezer.
Finally fry the breasts and the legs, about 3 mins on the skin side then another 2 on the other side, they should stay reddish and season with salt and pepper.
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