Johnny West
Well-known member
I did the duck confit, salt pork, wild boar sausages this morning, sorted the beans and will put them to soak tonight. Tomorrow morning I will start on assembling.
Cassoulet
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Johnny West
Well-known member
I could have made a meal of two of these today. Tomorrow I’ll roast some duck breast for on the side.
Johnny West
Well-known member
I got the duck legs and salt pork at the commissary. I went through all the salt pork to get the leanest. The commissary is the only place I’ve been able to get duck legs.
SilverSage
Resident Crone
I buy duck legs from d'artagnon.
Johnny West
Well-known member
The commissary carries Maple Leaf ducks and duck parts.
The cassoulet is put together and will put it in the oven about noon.
I ended up putting all the broth from the duck confit and the sautéing
of the salted pork and it still needs more salt. We can add that at the
table. I’m not sure I’ll do this again.
The cassoulet is put together and will put it in the oven about noon.
I ended up putting all the broth from the duck confit and the sautéing
of the salted pork and it still needs more salt. We can add that at the
table. I’m not sure I’ll do this again.
Johnny West
Well-known member
Yes, it is in layers; the veg, sliced sausage, leftover pulled pork, pancetta, and salt pork.
I have it on the hob to warm up then it’s going in the oven.
Johnny West
Well-known member
The table is mostly set - Nancy is making a Spanish salad, maybe Tunisian, I dunno which but will be using the Tunisian salad or cous cous set I got at the pottery place in Tunisia. The couple we are having for dinner travel a lot so hopefully they will like this. We owed them several meals and think this will cover.
Lee, the tablecloth is from France and bought it at the linen shop in Vineyard Haven.
Lee, the tablecloth is from France and bought it at the linen shop in Vineyard Haven.
Johnny West
Well-known member
The cheese course. I like cheese after dinner but will probably have this before.
Johnny West
Well-known member
There is plenty of food but thawed out duck breasts so they are going in the oven, as well. I lightly salted them similar to the confit.
Johnny West
Well-known member
Thanks, Lee. It should be a fun night.
Shermie
Well-known member
The recipe that I've seen done for duck confit is that you season the duck legs the day before with herbs such as rosemary & basil, kosher salt, garlic cloves & black peppercorns. it is all rubbed into the meat, then it's marinated in the fridge overnight.
Next day, it is put in about 2 inches of duck fat, then slow-cooked in the oven at about 250 degrees, cooled off & the meat is pulled off the bone. It is very tender!! I saw Emeril Lagasse do it this way once on his show Essence of Emeril. But it's so hard to find duck fat here!!
Next day, it is put in about 2 inches of duck fat, then slow-cooked in the oven at about 250 degrees, cooled off & the meat is pulled off the bone. It is very tender!! I saw Emeril Lagasse do it this way once on his show Essence of Emeril. But it's so hard to find duck fat here!!
Johnny West
Well-known member
I get Epic Duck Fat at Marlene’s. It’s pricy. I did the quick 2 hour method.The recipe that I've seen done for duck confit is that you season the duck legs the day before with herbs such as rosemary & basil, kosher salt, garlic cloves & black peppercorns. it is all rubbed into the meat, then it's marinated in the fridge overnight.
Next day, it is put in about 2 inches of duck fat, then slow-cooked in the oven at about 250 degrees, cooled off & the meat is pulled off the bone. It is very tender!! I saw Emeril Lagasse do it this way once on his show Essence of Emeril. But it's so hard to find duck fat here!!
View attachment 50715
Ironman
🍺
I ordered some duck fat on Amazon last week. I keep the house around 69 degrees and it’s to cold to spray out the dam can.
Ironman
🍺
I would think so.I was looking for it in a non-spray form, sort of how lard or butter comes. Wouldn't it have to be kept in the fridge to keep it from spoiling & becoming rancid? I found it on Amazon, BTW.
Maybe @Johnny West would know.
Johnny West
Well-known member
Dinner was a hit. They had never had this before and they have been to France several times.
Nancy’s salad dressing was to strong on the vinegar but her blintz was fantastic.
I’ll do this again next winter when we have some snow days.
Nancy’s salad dressing was to strong on the vinegar but her blintz was fantastic.
I’ll do this again next winter when we have some snow days.
Johnny West
Well-known member
Johnny West
Well-known member
The bread is Poilâne from Paris. It was perfect for the beans and juice.
Johnny West
Well-known member
That’s about what a pint jar costs at Marlene’s. I just take a teaspoon full and smear it around the dish with my fingers.I ordered some duck fat on Amazon last week. I keep the house around 69 degrees and it’s to cold to spray out the dam can.
View attachment 50717
Duck fat keeps about as good as bacon grease. It’s magical.
I was looking for it in a non-spray form, sort of how lard or butter comes. Wouldn't it have to be kept in the fridge to keep it from spoiling & becoming rancid? I found it on Amazon, BTW.
I think I got mine at Stop & Shop, Shermie. I keep it in the freezer (as I do bacon grease) and never think to use it. Or use the bacon grease, come to think of it.
Lee
THAT is a work of art, John! I would have loved it!
Were the duck legs and breasts well-done? I shudder when the TV chefs cook duck breasts rare!
Lee
SilverSage
Resident Crone
I love the breast medium rare! Legs need to be well done.
Johnny West
Well-known member
What Silver Sage said… I like duck breast rare but these I intentionally made well done and like confit. They were so tender they almost cut with a fork. The legs and thighs were put apart well done. It all tasted fantastic. You would have loved it. I will make it again this coming winter.
Johnny West
Well-known member
My bacon grease I keep in the refrigerator but am thinking I’ll put the duck fat in the freezer as I don’t know when I’ll use it again. we don’t eat a lot of bacon anymore so am running out of bacon grease.
SilverSage
Resident Crone
I used to do confit in the oven, the traditional way, covered in duck fat. But the last few years I've been doing it sous vide. Much less fat is necessary; much less mess is created. All you need is a tablespoon or two of fat sealed in the bag with the legs. COmes out perfect. When you're ready to serve them, just brown them up in a hot skillet.
SilverSage
Resident Crone
Definitely freeze the duck fat!