Tuesday, 11 August 2009

The Cassoulet Project Continues

We need some stock to cook those beans, so here it is just getting started.

Recipe 1: Duck Stock
1 duck carcass and wings
3 bayleaves
a handful of parsley
2 large garlic cloves
4 cloves
1 tsp thyme
1 carrot
1 onion

Cover with water and simmer all together for 3-4 hours.
Strain, and refrigerate the liquid.
When cold, skim fat off (save for other uses).

Save the fat for other uses. You don't need to be too scrupulous with the skimming, some fat in the beans will help make things even tastier. But a whole cup would be way too much.

Recipe 2: Cured Duck Legs
2 duck maryland pieces
4 bayleaves
Black pepper
1/4 cup sugar
1/4 cup salt

Mix the sugar and salt, and rub into duck.
Grind a good amount of black pepper over it.
Layer with bayleaves in a non-reactive container.
Store for 2-3 days in the refrigerator.

This recipe is from Stephanie Alexander's big book, labelled as "Cath's sugar-cured duck legs". Mine! She suggests roasting then for an hour at 180C until golden brown, and serving with cabbage. I intend to pan-fry them to brown, then finish the cooking with the cassoulet.

So the cassoulet isn't ready to eat yet, but we're moving along. Tonight, perhaps? Or later? I get home late on Mondays, so yesterday we needed quick reheatable meals. This time we ate from the freezer - a Moroccan casserole made by our Easter houseguest A. I added some microwaved green beans, and a quick couscous with lemon. On Wednesday evening I have my first wine tasting class, so it might be better to do it tonight.

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