Subj : St. Raymond 09
To   : All
From : Dave Drum
Date : Tue Jun 29 2021 14:59:34

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raymond Blanc's Cassoulet
 Categories: Pork, Beans, Vegetables, Herbs
      Yield: 6 Servings
 
    140 g  Pork rind
    140 g  Smoked streaky bacon
    300 g  Garlic sausage
    600 g  Dried haricot bean; soaked
           - overnight in 3 times their
           - volume of water
      1    Celery rib
      1 sm Onion
      1 lg Carrot
      6 cl Garlic
      2    Ripe plum tomatoes
     25 g  Goose fat
           +=OR=+
      2 tb Olive oil
      1    Bouquet garni
      8 pn Sea salt
      2 pn Fresh ground pepper
      1    Clove: lightly crushed
      2 ts Lemon juice

MMMMM-------------------------TO FINISH------------------------------
      4    Confit ducks legs
     60 g  Goose fat
           +=OR=+
      2 tb Olive oil
     40 g  Dried breadcrumb
      1 cl Garlic; fine chopped
           Handful fresh flatleaf
           - parsley; coarse chopped
 
  To cut the meats, roll up the pork rind like a Swiss
  roll. With the seam underneath, use a very sharp knife
  to cut the roll across into thin slices, then chop the
  rolled-up slices across into dice. Chop the bacon into
  small cubes (lardons). Cut the garlic sausage into 1cm
  thick slices.
  
  Drain the soaked beans and discard the soaking water.
  Tip the beans into a large saucepan, add the diced pork
  rind and lardons and cover with fresh cold water. Bring
  to the boil and blanch for 15-20 minutes. Drain the
  beans, rind and lardons into a colander, and discard the
  cooking water.
  
  Roughly chop the celery, onion and carrot. Peel the
  garlic cloves but leave them whole. Cut each tomato into
  eight wedges. (You never see tomatoes in a traditional
  cassoulet, but chef Raymond Blanc likes them for their
  colour and sweetness, so he puts a couple in.) Preheat
  the oven to 120ºC/250F. (If cooking in a gas oven, use
  mark 2.)
  
  Heat the goose fat or olive oil in a 26cm flameproof
  casserole or deep overproof sauté pan over a low heat
  and sweat the celery, onion, carrot and garlic for 5
  minutes. Add the tomatoes and bouquet garni and cook
  slowly to get a sugary caramelisation (about 5 minutes).
  Add the sausage, beans, pork rind and lardons and pour
  in 1.2 litres/2 pints water. Bring to the boil, skim off
  the scum, then add the salt, pepper, clove and lemon
  juice.
  
  Transfer the casserole to the oven and cook, uncovered,
  for 2 hours, stirring every hour. At the end of this
  time, the beans will be soft and creamy in texture and
  the juices should have thickened. You may need to cook
  it for longer than 2 hours (say up to 2 1/2 hours) to
  get to this stage - it depends
  
  Remove the cassoulet from the oven. Bury the duck legs
  in the beans and sprinkle over the goose fat or olive
  oil, breadcrumbs and garlic. Return to the oven and cook
  for a further 2 hours. Serve the cassoulet in bowls,
  sprinkled with chopped parsley.
  
  RECIPE FROM: https://www.bbcgoodfood.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A grapefruit is a lemon that had a chance and took advantage of it.

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