A Taste of the Tour - Episode 3
I know, the Tour is almost finished and I am far behind in my recipes. Life got in the way, in a good way that is, as I have signed a new client who I have been trying to work with since I started my business. So it is all good.
Episode 3 relates to Stages 10 and 11 which were based across the South West of France and the Pyrénnées, and what best recipe comes to mind from there? Rich, earthy, wintery and perfectly appropriate for my Australian readers who are still experiencing winter, although it feels like Spring today. It should include duck or foie gras, other meats and vegetables, so here it is:
You are not visiting my site to get told to buy a conserved Cassoulet, although some can be very good.
So how do we go about it, then? Well, first a word of caution as this recipe is expensive in terms of the time involved and the cost of the ingredients. It is also better cooked in large quantities, so if it's only you and your significant other, visit Jean-Marc at the Orange Grove Market and it will be quicker and cheaper. In my case with 4 or 5 people around the table, it starts to make sense, and in that particular case, I did it just for you my dear readers and a young man who stayed with us for a couple of weeks last year. Now, feel free to compensate me for my trouble with a good bottle of Bordeaux - my address is in the footer!
More seriously, you will need to buy some organic beans, some magrets or confit legs, some duck fat and some saucisses de Toulouse. See my choices below:
You will also need some onions, carrots and potatoes to garnish in the end.
Now that you have spent your good money on quality ingredients, it is time to use them properly, and that entails starting to prepare at least the day before you want to serve. If you can, add an extra day, so the cooked cassoulet can rest overnight and reheated on the day.
You need to first soak the beans in cold water overnight. But let's start with cooking the duck!
In my case, Commissary Kitchen did most of the work for me and I just had to re-heat the duck legs in plenty duck fat in the oven for half an hour. If you start from scratch, then slow cook them for 2 hours at relatively low temperature like 160 degrees. Rest overnight in the fridge.
Born in France, well travelled, relocated to Sydney in 1997.
A link here for our non-metric readers:
FOLLOW US ON SOCIAL MEDIA
Our French Impressions
GPO box 2051
Sydney NSW 2001