After my last post on making the duck confit, I kind of left things hanging. Sorry about that, but I was busy finishing a draft of my novel during the last few weeks. Said draft is out into the world, or at least in the hands of six lovely beta readers for now. I told my family last night I feel like I just walked into the mall, took all my clothes off, and asked people to tell me what they think. I have a very thick skin when it comes to my writing, but there’s something very raw and tender about sending my 98,000 word “baby” off to be (intentionally) torn into shreds by critical readers.
Back to Cassoulet…In my last post, I cover making Duck confit. Today I’ll run through what else goes into our cassoulet with a bunch of pictures. (Still trying to figure out alignment issues…sorry if it’s not all pretty on your browser.) For the pork roast recipe, you can find the general directions here.
And, here’s a link to where you can watch a timelapse of putting it all together. I apologize in advance for the vertical format. I had to stick the phone into something to hold it while I did the timelapse, and doing it the right way wasn’t working. The only thing that is missing is the final step–chopped parsley mixed with bread crumbs go over the top of the beans. The cassoulet goes in the oven for an hour, then you push the browned crumbs down into the beans and let it brown again.