Sunday, January 30, 2011


I am off today and I am making Cassoulet for dinner. Recipe below and picture to follow.


2 1/2 # cannelloni beans
1 pigs feat
1 ham hocks
1 onions
2 carrots
3 stalks celery
1/2 oz basil
1/4 oz thyme
1/2 oz sage
1 bay leaves
1/4 oz peppercorn
4 qts remoulage

1 carrots, diced
1 stalk celery, diced
1 onion, diced Andouille, diced

Yield :1 1/2 gallons

Soak beans overnight and drain, add ham hocks, pig’s feet, remoulage and all vegetables, herbs and spices in a sachet, cook 3 hours at a simmer and remove from heat. Remove sachet, ham hocks and pig’s feet, and add
The last three vegetables and Andouille the last 10 minutes of cooking time.
Place the Cassoulet topped with fresh French bread crumbs, 4 hot Confit of Duck Leg in a oven proof dish and bake until browned, serve with fresh chopped parsley

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