CASSOULET - ANTHONY BORDAIN
Number Of Ingredients 21
Steps:
- Day One Rub the duck legs fairly generously with sea salt, place in the shallow dish, cover with plastic and refrigerate overnight. At all times, keep your work area clean and your ingredients free of contamination - meaning don't allow any other food, like bread crumbs or scraps, to get into your duck, duck fat or confit, as they will make an otherwise nearly nonperishable preparation suddenly perishable. Day Two Preheat the oven to 375F/190C. Render (melt) the duck fat in the saucepan until clear. After seasoning with the black pepper (not too much), place the duck legs in the clean, ovenproof casserole. Nestle the thyme, rosemary and garlic in with it, and pour the duck fat over the legs to just cover. Cover the dish with foil and put in the oven. Cook for about an hour, or until the meat is tender. Allow to cool and then store in the refrigerator, sealed under the fat. When you need the confit, you can either warm the whole dish, in which case removing the legs will be easy, or dig them out of the cold fat and scrape off the excess. Day One Place the beans in the large bowl and cover with cold water so that there are at least 2 or 3 inches of water above the top of the beans. Soak overnight. Day Two Drain and rinse the beans and place in the large pot. Add the pork belly, the quartered onion, and the bouquet garni. Cover with water/stock, add salt and pepper to taste, and bring to a boil. Reduce to a simmer and cook until the beans are tender, over an hour. Let cool for 20 minutes, then discard the
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