Content about Cassoulet
March 4, 2010
A tastier and quicker version of the classic.
I'm tired of people lying about cassoulet. Every recipe I've ever read calls it a "peasant dish," and the fact is, cassoulet is really, really expensive to make. You need duck confit, which, if you don't buy pre-made, costs you either in the form of overpriced duck fat or the need to buy a whole duck to render it yourself. Then, you need fancy sausage, preferably the garlicky "Toulouse" variety, which is...
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January 25, 2007
It was a terrifying moment: The bottom of my pan was lined with raw pig skin, on top of which were alternating layers of beans, the meat from pig knuckles, duck confit, sausages, a paste made of blended onions and more boiled pig skin--and I was rapidly reaching the top rim. In fact, I'd already reached it. I still had a bowl of beans, not to mention 4 cups of gelatinous bean and pork water I was supposed to be pouring over everything, to...
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January 21, 2007
Duck Confit, Part 2 It turned out that, for my 6 legs totaling 3 pounds, the large contained on the right (1.75 pounds) was the perfect amount for the confit. I threw my three D'Artagan containers in the freezer for another time.
6 duck legs (about 3 pounds) salted and spiced, cured in the refrigerator for 24-36 hours (see previous post.) 36 hours is about the maximum, otherwise it will become too salty.
1.75 pounds...
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January 19, 2007
It's snowing in Brooklyn this morning. When I opened my eyes it had just begun to fall, and I padded over to my window like a little child at Christmas. Snow makes me very happy, as does winter in general--I absolutely love bundling up in all sorts of ridiculous scarves and hats and I love the invigorating nip of freezing wind. When it's summer and hot, there's nothing you can really do about it--go inside to the A/C, maybe--except be...
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All content copyright Nick Kindelsperger and Blake Royer.
