Confit de Canard & Cassoulet

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refs unsheep
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Confit de Canard & Cassoulet

Post by refs unsheep »

Anyone tried making this stuff before ??

I tried my hand at Confit de Canard about 3 months ago.... i think my goose fat wasnt the right stuff though cause it never solidified... used lots of bayleaves & juniper berries, pre roasted the duck, left in the fat for 2 months... was better than any confit de canard i'd had in london so far though so that was cool.... had the most wonderfully crunchy skin....

I've never had Cassoulet before.... but goddamn that stuff looks awesome...

Image

heres a recipe i found :

Ingredients
1/2 pound dried white beans
1 tablespoon extra virgin olive oil
1 tablespoon walnut oil
3 pounds lamb shoulder chops or lamb shanks
1 pound Saucisson d’ ail (French garlic sausage) cut into 1/2-inch rounds
4 onions, sliced
1 large fennel bulb, trimmed and cut into 1-inch wide chunks
5 cloves garlic, chopped
4 Roma tomatoes, peeled, seeded and coarsely chopped
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon herbs de Provence
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2 cups dry red wine
2 cups chicken stock
toasted bread crumbs & parsley for garnish
PREPARATION:

Rinse the beans well. Place them in a large pot of water. Bring the water to a boil, boil for 3 minutes, then shut off the heat, cover and let the beans sit for 1 hour. Drain the beans and rinse. This may be done the day before.

Cut the lamb into large pieces, 1 to 1-1/2 inches in size. Do not discard the bones.

In a large flameproof casserole or Dutch oven, heat the oils until very hot. Brown the lamb cubes and the bones, and then remove from the pan. Brown the sausages with the onion and fennel. Add the garlic to the pan towards the end, just long enough to cook through without browning.

Return the lamb and lamb bones to the pan and add the tomatoes, bay leaves, thyme, herbs de Provence, nutmeg, salt, and pepper, wine and chicken stock. Stir in the beans. Bring to a boil, and then simmer on low, covered, 45 minutes. Uncover and simmer another 30 minutes, or until the beans are tender and the sauce thick.

Garnish with toasted bread crumbs & fresh parsley

Yield: 6 to 8 servings
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the great below
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Re: Confit de Canard & Cassoulet

Post by the great below »

If you do not know what cassoulet is, i suggest you try it. It's a french stew, with beans.

mmmm beans... they make me fart... and i like to catch them in my hand and smell them...
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Re: Confit de Canard & Cassoulet

Post by Electron Libre »

it's from toulouse !!!! and it will get you having the best farts ever :flirt:

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the great below
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Re: Confit de Canard & Cassoulet

Post by the great below »

Brazilian "feijoada" will have you killing your neighbours in agony. Made with genuine black beans!
Rick Cave wrote:No one is fucking Phil up the ass with vomit lube.
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