|
Posted on 11/02/2007 6:02:32 PM PDT by AZamericonnie
|
![](http://images28.fotki.com/v1027/photos/2/292835/3749904/2956900410086192976akUzPi_ph-vi.jpg?1194052669")
**Rolling Stones ~ (I Can't Get No) Satisfaction**
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
**Marvin Gaye ~ What's Going On**
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
**Beach Boys ~ Good Vibrations**
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
**Chuck Berry ~ Johnny B. Goode**
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
**Eric Burdon ~ Don't Let Me Be Misunderstood**
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
**Nirvana ~ Smells Like Teen Spirit**
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
**Ray Charles ~ What'd I Say**
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
Thanks Kathy!
{{HUGS}}
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
Good morning, Randy. How's it going?
**Jimi Hendrix ~ Purple Haze**
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
**Curtis Mayfield ~ People Get Ready**
*If you would like to support the artists you hear in the Canteen, please go to the top of the thread.
We are proud to provide links for that support.*
First, prepare a duck confit:
duck confit
Epicurious | 1999
Tom Colichhio
*
recipe
*
reviews (17)
*
my notes
Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Sear the duck legs in a hot skillet or shred the meat and add it to salads, or, perhaps best of all, make duck rillettes. Just remember the duck must be salted a day before you plan to cook it.
subscribe to Gourmet
Ingredients
3 tablespoons salt
4 cloves garlic, smashed
1 shallot, peeled and sliced
6 sprigs thyme
Coarsely ground black pepper
4 duck legs with thighs
4 duck wings, trimmed
About 4 cups duck fat
Preparation
1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
Note: The duck fat can be strained, cooled and reused.
Meanwhile prepare the Cassoulet:
In this version of cassoulet, garlic-crumb topping is served on the side. Rather than acting as a thickener, the crumbs give our brothy version of the dish a crisp layer of texture.
Active time: 45 min Start to finish: 4 1/2 hr (if quick-soaking beans)
Servings: Makes 8 servings.
subscribe to Gourmet
Ingredients
For cassoulet
1 1/2 lb dried white beans such as Great Northern or cannellini (3 2/3 cups), picked over and rinsed
2 sprigs fresh parsley
1 Turkish or 1/2 California bay leaf
2 whole cloves
1/2 teaspoon black peppercorns
5 sprigs fresh thyme
1 1/2 lb boneless pork shoulder, cut into 1/2-inch-thick slices
4 qt water
2 onions, chopped
1 carrot, cut into 1/2-inch pieces
2 tablespoons finely chopped garlic plus 2 cloves, halved
2 tablespoons olive oil
8 confit duck legs
1 tablespoon salt
3/4 teaspoon black pepper
1 lb saucisson à l’ail or other fully cooked garlic pork sausage (not cured or dried), casing removed
For garlic-crumb topping
1 tablespoon minced garlic
2 tablespoons olive oil
1 1/2 cups coarse fresh bread crumbs (from a baguette)
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh flat-leaf parsley
Special equipment: cheesecloth; kitchen string; a 17- by 11-inch heavy roasting pan or 7-qt shallow flameproof casserole dish
Preparation
Make cassoulet:
Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 and up to 24 hours, or quick-soak (see cooks’ note, below). Drain well in a colander.
Make a bouquet garni by wrapping parsley, bay leaf, cloves, peppercorns, and 2 sprigs thyme in cheesecloth and tying with kitchen string, then put in a 5- to 6-quart heavy pot along with pork shoulder and water (4 quarts). Simmer, uncovered, skimming froth occasionally, 1 1/4 hours.
Add beans, onions, carrot, and chopped garlic and simmer, uncovered, stirring occasionally, until beans are just tender, about 45 minutes.
While beans simmer, put oven rack in middle position and preheat oven to 375°F. Straddle roasting pan across 2 burners and heat 1 tablespoon oil in roasting pan over moderately high heat until hot but not smoking, then brown duck legs, turning occasionally to brown skin and meat all over, about 10 minutes. Transfer duck legs with tongs to a platter as browned.
Pour off all but 2 tablespoons fat from roasting pan, then reduce heat to moderately low and cook halved garlic cloves, stirring, until fragrant, about 1 minute. Remove from heat.
Drain bean and pork mixture in a colander set over a large bowl (discard bouquet garni). Stir salt and pepper into broth in bowl and reserve.
Spread bean and pork mixture in roasting pan (with garlic halves), then nestle duck legs, skin sides up, in mixture. Add remaining 3 sprigs thyme and 6 cups reserved broth (liquid should come up around base of duck legs; reserve remaining broth, covered and chilled, for reheating if making dish ahead, or for another use). Bake, uncovered, 30 minutes.
While cassoulet bakes, heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. If necessary, halve sausage crosswise to fit in skillet, then brown, turning occasionally, about 3 minutes. Transfer to a cutting board and cool slightly. When sausage is cool enough to handle, halve pieces lengthwise, then cut crosswise into 1/2-inch-thick slices.
Nestle sausage into cassoulet and bake, uncovered, 30 minutes more. Let stand 10 minutes. Gently stir beans, mashing some with back of spoon, to thicken broth before serving.
Prepare garlic-crumb topping while cassoulet finishes baking:
Cook garlic in oil in cleaned 10-inch skillet over moderate heat, stirring, until fragrant, about 1 minute. Add bread crumbs, salt, and pepper and cook, stirring, until crumbs are crisp and golden, about 3 minutes. Transfer to a small bowl and stir in parsley.
Serve cassoulet with crumb topping.
Cooks’ notes:
• To quick-soak beans, cover dried beans with cold water by 2 inches in a 4- to 5-quart pot. Bring to a boil and cook, uncovered, over moderate heat 2 minutes. Remove from heat and soak beans, uncovered, 1 hour.
• Cassoulet can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a preheated 350°F oven 30 minutes. If beans have soaked up the liquid, add some of reserved broth before reheating.
Yup...its a ton of work L0L
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
