5
While the legs confit, make the sauce. Place a large saucepan over a medium heat and cook the carcasses until golden all over. Drain off any excess fat, then add the carrot, leek, garlic and shallots. Cook for around 5 minutes, then add the thyme, five-spice and white wine. Simmer until reduced by three-quarters. Once reduced, add the chicken stock and simmer for 2 hours