1. Brown the ____ until crisp, then sear the ____ pieces in the rendered fat until deeply golden on all sides. 2. Flame the ____ over the ____, then add the ____, ____ stock, ____, ____, and ____, bringing to a gentle simmer. 3. Braise covered in a low oven until the ____ is tender, then remove the meat and reduce the sauce to a glossy consistency. 4. Sauté the ____ and ____ separately in ____ until caramelized, then return the ____ to the sauce with the vegetables. 5. Finish by whisking in ____ and garnish with ____ before serving.

Cuisine: ____