A little French stew to forgot long hours on the stove. The main ingredient is time.
A karin (Japanese quince), roasted in the oven is added to the stew. It brings a unique fruity flavor, some sourness compensated by onion and apple.
The meat (lower paw) very firm at the start becomes extremely soft and juicy.
A side dish like a Northern Winter landscape : Baked leeks under a snow of white sauce.