4 1/2 lbs (2 kg) pork shoulder, fat removed and cut into 1-inch (2.5-cm) cubes

1/4 cup (60 ml) olive oil

1 large Spanish onion, diced

1 cup (250 ml) white wine

3 cups (750 ml) beef broth

4 cups (1 litre) russet potatoes, peeled and cubed

4 legs duck confit, skin and bones removed

Salt and pepper

In a large skillet, brown the pork cubes, half at a time, in the oil. Season with salt and pepper. Set aside in a large saucepan.

In same skillet, brown the onion in remaining oil. Deglaze with the wine and add to the saucepan. Add the broth and bring to a boil. Cover and simmer gently for about 1 hour. Add the potatoes, duck, and stir to combine. Bring to a boil and simmer for 30 minutes, uncovered, or until the potatoes are tender. Adjust the seasoning. Let cool.

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

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