Cassoulet with Confit of The

Cut off the legs of the duck, season the meat with sea salt and ground pepper. Put coarsely chopped bay leaf and garlic and the thyme sprigs to the half quantity in a shallow baking dish, put the meat on it. Spread the rest of the garlic and culinary herbs on the drumsticks. Pour cognac over it and put everything together, covered, in the icebox for 36 hrs.

Dissolve the lard in a saucepan where the duck legs are placed next to each other. Put the meat in the lard with all the ingredients and the brine that has formed. It must be covered with the liquid all around.

Cook the duck legs on the stove at a low temperature for about 2 hours. The slower it is cooked, the juicier the confit will remain. The meat is fork-tender when it slips easily from the meat fork.

Carefully remove the duck legs and place them in a container. Pour the lard over them through a fine sieve. The legs must be completely covered by the fat; they will keep for several weeks in the cooled lard in a cool place.

Bring the drippings and the remains from the sieve to a boil with one liter of tap water. Set this gravy aside for the cassoulet.

Soak the beans in enough cold tap water overnight. Put the beans in salted water with a bay leaf seasoning, cook until soft on the stove (1 to 1 1/2 h). Then drain and rinse with cold tap water. Meanwhile the cleaned

Related Recipes:

Confit Duck Legs Italian StyleDuck legs: Season the duck legs with sea salt and black pepper. Coarsely chop the garlic and add to the duck... Duet of Barberie Duck on Creamed Savoy Cabbage with Roasted Polenta and Port Wine Pepper SauceRemove the outer green leaves from the savoy cabbage head, quarter it and cut out the stalk. Cut the cabbage... Duck Legs with Dandelion and Radish SaladMarinate the duck legs the day before. Peel the onion and apples, cut out the apples and cut both into slices... Glazed Leg of Duck with Pear CompotePasta dishes are always a good idea! Season the duck legs with salt and season with pepper. Heat the clarified... Duck Fillet Salad with Pears and SherryFor the duck fillet salad with pears and sherry peel pears and cut into small pieces. Mix together with the... Martin’s DuckNovember 11 is the day of St. Martin. In this country, it is not a traditional “duck day”, because... Duck Leg Ragout with Baked AppleFor the duck leg ragout with baked apple, salt and pepper the duck legs, sear lightly on all sides and braise... Duck Leg with Gingerbread Crust and Orange Sauce and Couscous with Nuts & Dried FruitA simple but delicious cake recipe: Preheat the oven to 180 °C. Pat the duck legs dry, then season with salt... Latte Macchiato of White Beans and Lentils with GrissiniBean puree: Soak the beans in a saucepan for 12 hours, just covered with cold water. Now bring to the boil in... Goose ConfitFor the goose confit, season the pieces of meat with thyme and salt and leave in the refrigerator for 24...