Posts Tagged ‘Duck Confit’

The Road To Cassoulet

In an ideal world this post would include a recipe, rather than just a link, for cassoulet– the classic French bean dish that I have yet to make. I’m half way there – yesterday I made duck confit – duck legs preserved in fat; an essential element of cassolet.

But while I’m excited about what I have done this month for Charcutepalooza, skinning and boning a duck for roulade, rendering duck fat, and making the confit, the cassoulet will have to wait.

An old friend I haven’t seen in five years arrives for a weekend visit tonight with her daughter. And someone very close to me goes in for important surgery next week. I’m saving the duck legs for her recovery. It’s going to be a celebratory cassoulet for a Sunday dinner sometime soon. I’ve got a lot of hope pinned to those duck legs.

Continue reading

Advertisements
%d bloggers like this: