Duck confit lasts for at least a month in the refrigerator and tastes best after sitting for 1. Let duck cool in the fat before refrigerating. Served with a french baguette and salad. The great julia child once said in france cooking is a serious art form and national sport and although i think she may not have expected the north american obsession with competitive. I attended a dinner party a few nights ago and the hostess served a magnificent cassoulet with duck confit and sausage.

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. 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. I have made cassoulet per julia child s famous recipe and this is every bit as good. Duck fat is traditional but olive oil also works bake in a 200 degree oven until the duck is tender and well browned 3 to 4 hours.

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. There are two ways to think of cassoulet. Cook stirring occasionally until softened and lightly browned 8 10 minutes. Place in a dutch oven or baking dish and cover completely with fat. I prepared the duck confit recipe from epicusious 1999 and used the entire duck leg in the cassoulet.

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Season with salt and pepper. Adapted from the way to cook by julia child knopf 1989. Both versions take more than a day to prepare and like any good chili soup or stew are better the next day. Julia child s cassoulet home 4 feather julia child s cassoulet in the states cassoulet is not really something that you should try to make entirely from scratch at home unless you a have a day to spare to make the confit goose or duck legs and another day to make the cassoulet. Season with salt and pepper.

Julia child s cassoulet home 4 feather julia child s cassoulet in the states cassoulet is not really something that you should try to make entirely from scratch at home unless you a have a day to spare to make the confit goose or duck legs and another day to make the cassoulet. 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. 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. Duck confit lasts for at least a month in the refrigerator and tastes best after sitting for 1.