[Pigging by Wilfrid: February 24, 2014]
I think we can all agree it's been cassoulet weather in New York recently. This was kind of an inadvertent cassoulet. I was half-heartedly making just beans to go with something or other, cooking them in a claypot with a big, smoked pork hock.
Then I realized I was a step away from cassoulet. It's in progress in the picture, getting the duck confit and sausage started. It was Ridgewood pork store garlic sausage; nice firm texture, but not strongly flavored (the label mentioned cayenne, but I didn't get that at all).
I've made my own confit in the past, and cassoulet has been a big project. Nice to just pull one out of the hat.
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