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Started By
Message
Do Any of You Have Experience With Cassoulet?
Posted on 1/16/12 at 9:29 pm
Posted on 1/16/12 at 9:29 pm
I tried the search function, but it's not working right now. I want to know how difficult it is to pull off preparing it on your own. I have some duck and rabbit in the freezer & looking to do something creative with it.
TIA
TIA
9
Posted on 1/16/12 at 9:35 pm to CadesCove
Confit or Cassoulet?
Posted on 1/16/12 at 9:40 pm to CadesCove
I have not because it's not the type of dish I like, but Glassman probably has. Bump this tomorrow if he doesn't come around tonight.
Posted on 1/16/12 at 9:44 pm to CadesCove
Posted on 1/16/12 at 9:44 pm to Gris Gris
quote:
but Glassman probably has.
Uncle Glass appreciates all the finer things in life.
Posted on 1/16/12 at 9:46 pm to Powerman
quote:
I've never tried it but I would trust this recipe
I saw that, thanks though. Will likely try it. Just wanted to see if anyone had done it before and could let me know what to expect.
Posted on 1/16/12 at 9:47 pm to Powerman
quote:
I've never tried it but I would trust this recipe
I saw that, thanks though. Will likely try it. Just wanted to see if anyone had done it before and could let me know what to expect.
Posted on 1/16/12 at 9:52 pm to CadesCove
If you can read and cook a pot of beans its not hard. I make it or a version of it from time to time. You already have the duck, just google and read a few recipes and go from there.
I've done it with chicken legs, sausage and bacon.
It needs to be cooked in the oven. I have a bean pot that works well.
Use dry beans, not canned.
I've done it with chicken legs, sausage and bacon.
It needs to be cooked in the oven. I have a bean pot that works well.
Use dry beans, not canned.
Posted on 1/16/12 at 9:54 pm to Martini
I love cassoulet.
We tried making it at home once. It wasn't bad, but it wasn't great either. I think our recipe was too complicated.
It's great in cold weather.
We tried making it at home once. It wasn't bad, but it wasn't great either. I think our recipe was too complicated.
It's great in cold weather.
Posted on 1/16/12 at 10:04 pm to CadesCove
quote:I have no idea how to cook it but I had this at Feast last year and thought it was outstanding. Unfortunately it is closed now.
Cassoulet with white beans, tomatoes, pork or mutton sausage, rabbit or duck legs. Cooked in a crock in duck fat and topped with cracklins and croutons. French country dish.
Posted on 1/16/12 at 10:10 pm to CadesCove
quote:
Do Any of You Have Experience With Cassoulet?
Yes, but the components are the issue. Doing duck confit for a dish is pretty damn tough. Not many home cooks have access to duck fat to confit the thighs and breast of a duck. I have only cooked it once. Makes red beans and rice on a Monday look like a stroll through the park.
Posted on 1/16/12 at 10:14 pm to glassman
I saw Duck Fat in the cheese section at Whole Foods in BR last week. FWIW.
Posted on 1/16/12 at 10:15 pm to Gris Gris
quote:
I saw Duck Fat in the cheese section at Whole Foods in BR last week. FWIW.
I would say marry me, but that would be redundant.
Posted on 1/16/12 at 10:19 pm to glassman
We could just live in sin.
Posted on 1/16/12 at 10:20 pm to Gris Gris
quote:
We could just live in sin.
And grow old and artery clogging together. lol.
Posted on 1/16/12 at 10:21 pm to glassman
I thought about proposing myself. I will send the hubby to fetch this to me soon.
Posted on 1/16/12 at 10:22 pm to glassman
quote:
And grow old and artery clogging together. lol.
The growing old part could be tricky.
Posted on 1/16/12 at 10:25 pm to Gris Gris
quote:
The growing old part could be tricky.
I believe I have a headstart. lol.
Posted on 1/16/12 at 10:26 pm to glassman
quote:
I believe I have a headstart. lol.
got you beat, buddy.
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