Cassoulet is a solid wintertime bag which was originally created by poor farmers or tyke in southwest France . Only god knows what the robust and regal were eating if this is what the peasant ate cause this is very deep ! There are unlike case of cassoulets in France depending on the realm you experience . Some cassoulets made in mountainous region might have lamb as their main meat , others close to the sea would have Pisces and the most famous cassoulet is made with duck but no topic , they all used theTarbais bean(pronounced Taar Bay ) as a main element to make this famous dish . To discover out more about my experience ongrowing Tarbais beans gohere . I made cassoulet with duck and my Tarbais ( cassoulet ) beans that I grew .
Cassoulet is slow cooked in a ceramic dish send for a cassole which is a basically a covered ceramic casserole smasher that can go in the oven . It traditionally is made with sausages , pork , duck confit and Tarbais beans - not for the faint of heart and I mean that literally !
So on with make a cassoulet with duck’s egg . Do n’t be in a hurry cause it takes several day to make this dish - yes I said days — like as in 3 days !
First , Whole Foods ran out of duck confit , so I had to go online and get a line how to make it myself which was a blessing as duck’s egg confit is very expensive and evidently not as good if you do n’t make it yourself . There are many recipes on the internet but here is the recipe for both the Duck Confit and Cassoulet that I practice from : Cassoulet by Anthony Bourdain and Michael Ruhlman as confront by ‘ The Daring Kitchen’:http://thedaringkitchen.com / recipe / confit - cassoulet . Here is their formula as a pdf – Confit_Cassoulet_Jan_2011which is helpful to print out as your reckoner will run out of juice before you may finish wee the formula in 3 days !
I would n’t need to go to all this effort all the fourth dimension but once a year in the winter is outstanding . Plus I did not line the ceramic good deal with pork barrel rind - just seemed like overkill to me ( literally ) . Now do n’t worry they also have several different versions of cassoulets at the link above for the more heart goodly conscious ( like volaille confit in olive vegetable oil and vegetarian cassoulet ) but I thought I ’d try an original version once ! Next time I will change the porc with smoked turkey neck ( which savor like smoked pork ) and the dissimilar pork sausages with bomb sausage versions as it has sooo much fertile .
What was once a poor valet de chambre ’s dinner is now very expensive but oh so good . I wish to eat this hearty wintertime saucer on a cold wintertime ’s dark with a methamphetamine of crimson wine by the fireplace . I call up the red wine turn off the fat , or least that ’s what I tell apart myself !
