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The Corner


Joined: 9/7/99 Posts: 11650
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BTW... you can get duck confit at Giant and Feast... or at least they

usually have it. I think it is a really cool thing to make on your own, and you get the bones from the carcass to make the stock for the cassoulet, but it's a long process and pretty expensive (duck fat is $$$). You can get duck fat at JM Stock (and ducks too, IIRC) if you are giving it a whirl.

Good luck... let us know how it turns out and make sure you take notes. My one recommendation would be to insure you cook the beans long enough... don't make the mistake of thinking they will finish cooking in the cassoulet... underdone beans stay underdone forever (look up America's Test Kitchen method of brining them... excellent technique). Nothing worse than underdone beans (and it's an automatic dismissal from Top Chef!). Beans are like rice... soooo easy to cook... and SOOOOO EASY TO F-UP.

(In response to this post by woodyhoos)

Posted: 01/15/2020 at 12:23PM


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