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).


Notes: 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.

Notes: 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.