Cassoulet

[seattleforge]

Comments

[sacramentalist]

Oh, wow.

REAL cassoulet? with duck? I've always wanted to try that.

[seattleforge]

I think you're thinking of confit.

[sacramentalist]

Nope I mean cassoulet. white beans + duck and pork sausages.

[seattleforge]

Cassoulet is just a bean stew. No specifically with duck. But that does sound delicious as duck is my favourite.

[sacramentalist]

I believe it's traditionally made with game. But I've never had it. I have a cookbook where it's a 2-3 day process.

[seattleforge]

If you count time to soak the beans then it is a two day process.
I just referenced Escoffier online and he says it is white haricot beans, sausages and meat: goose, duck, chicken, mutton, lamb or pork.
I've never made a duck stew. I think now that I have to.

[sacramentalist]

It's a whole friggin meal in a bowl!

Those sausages are making me hungry.

[seattleforge]

Yes it is.

BTW, this is what wiki has to say about it, "Numerous regional variations exist, the best-known being the cassoulet from Castelnaudary, the self-proclaimed "Capital of Cassoulet", Toulouse, and Carcassonne. All are made with white beans (haricots blancs or lingots), which have replaced the medieval broad bean Vica fava, and duck or goose confit, meat and sausages."

[seattleforge]

BTW, I don't think he meant all of those meats at once, but rather any of them could be used.

[sacramentalist]

I thought it was a collection of meats, akin to bouillabaisse. Something else I'd like to try. I've been collecting shrimp shells in my freezer to make a stock.

[seattleforge]

This is very much a peasant dish although it wouldn't surprise me to see one engorged with meats.
I love bouillabaisse.