First as a canonical recipe from the south of france in which the beans must be tarbais the confit must be goose the final topping browned bread. Let duck cool in the fat before refrigerating. I have made cassoulet per julia child s famous recipe and this is every bit as good. Julia child s duck confit sprinkle both sides of each duck leg with coarse sea salt and ground allspice. This classic french cassoulet is a classic and simple yet delicious casserole with beans pork sausage and chicken breast.
If you have assembled and refrigerated the cassoulet in advance place the covered casserole in a 325 degree oven for an hour or more until its contents are bubbling and the center of the cassoulet reaches 212 degrees when tested with an instant read thermometer then proceed as directed below. Season with salt and pepper. All i ve been able to think about since is having more delicious ps the hostess cook said that she used julia child s recipe as a guide. Reduce heat to medium and place onion carrot and garlic in pot. Place in a dutch oven or baking dish and cover completely with fat.
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I prepared the duck confit recipe from epicusious 1999 and used the entire duck leg in the cassoulet. If you have assembled and refrigerated the cassoulet in advance place the covered casserole in a 325 degree oven for an hour or more until its contents are bubbling and the center of the cassoulet reaches 212 degrees when tested with an instant read thermometer then proceed as directed below. Duck confit lasts for at least a month in the refrigerator and tastes best after sitting for 1. First as a canonical recipe from the south of france in which the beans must be tarbais the confit must be goose the final topping browned bread.
