Recently, I made my first-ever trip to Europe. I was pleasantly surprised to have dined in some fabulous French restaurants while in Paris and my partner and I have been inspired to make French cooking night a weekly routine. Without a doubt, I took this challenge full-force and we began with this hefty task: Cassoulet.
With beans and duck as a base, it was an arduous task that took us a lot longer to finish than we had hoped, but the taste was amazing. If you're up for somewhat exotic meat (I've never made duck myself before) and beautiful flavors blended together, this is worth a try... as long as you have several hours on hand.
http://www.saveur.com/article/Recipes/Cassoulet-Au-Canard-Duck-Casserole
Enjoy!
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| Layers of beans, duck/sausage, topped with duck fat bread crumbs |
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| Paired with Pino Noir and a baguette from Acme Bakery |
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| Having fun on this multi-step process meal |
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| In charge of preparing the duck! |
