As part of my continuing infatuation with Fergus Henderson, I have made and cooked with his Trotter Gear recipe from Beyond Nose to Tail. And I wrote all about it for the fabulous Nose to Tail at Home. Here’s a little something to whet your appetite…
How did I get from pig’s feet to this tasty meat pie? You’ll have to click over to my guest post to find out.
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Speaking of preserved meats, I believe I mentioned that it was my goal to make cassoulet for Languedoc month. I left out the part where I planned to make my own duck confit. Well, the process has begun. Using an amalgam of recipes from Robuchon and Ruhlman (what’s with the five-hour difference in cooking time, guys?), I have rubbed three duck legs with a mortar-and-pestled mixture of coarse sea salt, black peppercorns, bay leaves, cloves, and garlic.
Now I have to wait two days to cover the legs in more duck fat and cook them ever so slowly until they just about fall apart. It’s going to be tough, but the kitchen now smells like garlic and bay, and that’s never a bad thing.
Originally published on Croque-Camille.
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[…] and the haricots lingots (dried white beans – in the net bag there) will join forces with my duck confit to make cassoulet. Potatoes are, of course, a staple, and these will likely end up on the […]
Camille, you are amazing. One of the best parts about starting my website is that I got to e-meet you. If I ever make it out to France-which is a possibility-then dinner is on me, I insist.
Wow, now I’m blushing! Please do let me know if/when you make it to Paris! Hmmm… which Michelin 3-star do I most want to try? 😉
Wow, awesome! I look forward to hearing about the finished product. I only just realized that confit de canard is usually a packaged food, the French equivalent of a ready meal (duh). Really impressed by your culinary fortitude on this project!!
[…] now for an update on the duck confit. Last week, I rinsed and dried the duck legs while I melted all the duck fat in the house. […]
Ann – Thank you! I’m pretty excited about it myself – I just hope it tastes as good as it smells!