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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