Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.
OK, I couldn't wait to make this month's challenge. As you probably know I love all things French :) I wasn't disappointed with this dish either! I had to make some changes though (because of the time).
- made chicken confit instead of duck (as that what I had in the fridge),
- used canned canneli beans in tomato sauce! (saved a day there! and you would really tell the difference with that tomato sauce in it...),
- added leek to frying onions
- and unfortunately didn't have the pork rind...
Hope you'll try to make cassoulet one day - as it's truly rewarding dish!
I made chicken confit using those directions. Came out perfect!!! :)
How to make it...