Quote:
Originally Posted by Fugee
Real cassoulet or something that is similar but easier and doesn't require duck confit and hours of preparation?
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I've never attempted cassoulet but I did recently try a short-cut duck confit recipe from Sara Mouton's PBS show on weeknight menus. The recipe calls for brining the duck parts in a salt rub for 1 day and then baking low-and-slow in an oven bag. No extra duck fat is required. I overcooked the duck a bit but turned out well otherwise. I haven't done much with it yet except add some shredded meat into a French green lentils dish. Will probably make a risotto with the rest.
