Holy Duck Legs, Batman! This is a two-day cooking fest! Has anyone made this? I remember Jacques Pepin making it on his show and he explained that a lot of French cooking is continguous- meaning that making this in isolation is one heck of a lot of work for one dish, but if you eat meals made of the component parts throughout a week or two, it's just really really delicious leftovers with beans!
Here are the exotic items:
1 c. goose fat
Fresh Pork Rind
Confit duck legs
Slab Bacon
meaty mutton or lamb bones, cracked
Real Beef Stock
fresh garlic pork sausages
And it pretty much requires a Le Creuset oval pot...
McGuyver says that these are going to be some really good white beans!
Oh my, Kelly! I ahve made cassoulet before, but not "real" cassoulet. I've made the streamlined version from Cook's Illustrated, which is less exotic but very, VERY rich nontheless.
Umm...anything French and cooked in cups of fat is delicious in my book. I haven't made it before, but it certainly is a classic French dish. Even the kids will need red wine, if only to clean out their arteries.
Enjoy!
__________________
The Diva* has spoken
* the member formerly known as EvaPerconti
Definitely! Its like some kind of challenge reached out of Gourmet and slapped me with it's glove. I was at our very good local chain grocery store and met with very, very blank looks on the goose fat and the lamb bones. They paraded the crazy lady around looking for some fat for a while (they thought- well, maybe it's by the Crisco) and then cut her loose to go buy her mussels. Which were delicious.
It's going to take some planning, but I'm so doing it. I've identified two candidate butcher shops for the exotics. And of course, I have a clear need now for the Le Creuset...I think flame or lemongrass...yes....
Forum Navigation
