Again using a combination of techniques stolen from Bourdain, the Saveur
French book, and, mais oui, Wolfert, I got the cassoulet in the oven today.
Here's the cassole with some skin-on rind lining it:
I sautéed these Tolouse sausages (using a tweak of Wolfert's recipe with a few ideas from Ruhlman's Charcuterie
) in duck confit fat then halved them:
Using the same fat, I then cooked up some of the pork belly that I had cut away from the rinds above and tossed with some salt, pepper, and quatre epices:
Then -- yup, using the same fat -- I sautéed three sliced onions and a head of garlic, then blended it up with a bit of duck stock:
Here's the confit I put up a few weeks ago from two ducks (whose stock I just mentioned):
And here are the beans. I used about a kilo of flageolet beans, half from Rancho Gordo and half from a Montreal grocer from a trip a while back. I cooked them with the bones and some skin of a smoked butt, four split pigs' feet, some thyme, and some lardons. The gelatinous stock was out of this world:
Ready for the oven.
325F for about 3 1/2 hours -- I wait until I see bubbles coming from the very center of the cassole:
Then a rest for the night on the porch. Tomorrow I'll get it back in the oven (with breadcrumbs this time) to finish at 350F, served with a frisée, pear, and walnut salad.
Happy New Year, everyone!edited to add last photo -- ca
Edited by chrisamirault, 31 December 2007 - 06:20 PM.