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Started By
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re: Do Any of You Have Experience With Cassoulet?
Posted on 1/16/12 at 10:26 pm to madamsquirrel
Posted on 1/16/12 at 10:26 pm to madamsquirrel
quote:
I thought about proposing myself.
You are talking about proposing to Glass, right?
Cause I don't bat left handed or anything like that.
1
Posted on 1/16/12 at 10:34 pm to VOR
quote:
got you beat, buddy
Yes you do. lol.... Sunday.
Posted on 1/16/12 at 10:37 pm to Gris Gris
quote:
You are talking about proposing to Glass, right?
Jesus, can I rest in peace? lol!!!!
Posted on 1/16/12 at 10:44 pm to glassman
WTH! I'm not the one bringing up marriage. I was safely (I thought) talking about duck fat, which seems to bring out the romance in you (and, apparently, in the Madame, too.) 
Posted on 1/17/12 at 6:41 am to CadesCove
i've got a long, detailed recipe somewhere.
basically it's simmering white beans with bacon, making a tomato-lamb stew with a lamb neck, and mixing all together with different sausages and confit duck legs, covering with bread crumbs and browning in oven. and uses quite a bit of goose/duck fat
basically it's simmering white beans with bacon, making a tomato-lamb stew with a lamb neck, and mixing all together with different sausages and confit duck legs, covering with bread crumbs and browning in oven. and uses quite a bit of goose/duck fat
Posted on 1/17/12 at 6:56 am to CadesCove
quote:What kind of duck? I would expect a very different results with wild duck vs farm raised. That said, I've not made it, but I have eaten it many times. It's a great winter dish.
I have some duck
Posted on 1/17/12 at 7:37 am to coolpapaboze
quote:
What kind of duck?
Whole, picked Mallards.
quote:
I would expect a very different results with wild duck vs farm raised.
Wonder which would be preferable.
quote:
That said, I've not made it, but I have eaten it many times. It's a great winter dish.
Yes.
Uncle Glass, what's the prep time on it vs actual cook time? I would guess it is something that wouldn't take all day, but would need to be tended for a long time.
Posted on 1/17/12 at 7:43 am to CadesCove
quote:
Whole, picked Mallards.
Not sure wild duck is going to have the right fat content. Farm raised for sure.
quote:
I would guess it is something that wouldn't take all day
It is like the red beans and rice of Alsace. It does take all day.
Posted on 1/17/12 at 7:54 am to glassman
quote:
It is like the red beans and rice of Alsace. It does take all day.
But once it is in the pot, you just let it do its thing, correct? Seems like lots of prepwork though.
Posted on 1/17/12 at 8:02 am to CadesCove
quote:
But once it is in the pot, you just let it do its thing, correct?
Yep.
Posted on 1/17/12 at 8:05 am to glassman
quote:
Yep.
I'm going to give it a shot. Mrs Cove has agreed to be my sous chef. Will likely be this Sat or Sun. I will report back. Thanks everyone.
Posted on 1/17/12 at 8:14 am to CadesCove
See if you can find some merguez. It would be great in a cassoulet.
Posted on 1/17/12 at 8:25 am to CadesCove
i've made it a couple of times using the Saveur recipe (powerman's post) as a starting point. as glassman notes, the confit duck is the hardest part. i've made it with and without the duck; great results either way.
Posted on 1/17/12 at 8:39 am to CadesCove
It is quite easy to do mon frere. You might want to throw in a bit of andoullieto it also. Lots of garlic, parsley, carrots and beans. They are not cooked to the cream style familiar to SoLa. When done they will still pack a bit of texture to them.
Posted on 1/17/12 at 10:22 am to CITWTT
I made the Saveur recipe for Christmas a few years ago. Made the confit (duck fat made my preggo wife sick). It may have been one of the best things I have ever cooked. Didn't use canned beans.
Posted on 1/17/12 at 10:30 am to LSUDav7
My ex is French, so I had a very high standard to measure by at home or gatherings of French clubs and graduate students and faculty members. The greatest compliment is the words "that taste just like my grandmothers cooking", I have about fifteen countries down pretty good. One recipe from a phone call to San Francisco is still in my head 30 years after cooking it, Persian food from a native of Tehran Iran.
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