Beans are cooked, ham hocks are soaked and the list is prepped, in a stock pot over med-high heat add 1 tbsp olive oil, add mirepoix of celery, carrot, shallots and garlic, cook until they begin to sweat or look glossy, add sliced Andouille Sausage, cook for 2 mins, deglaze with white wine, cook for another 2 mins, add chicken stock, bean water and diced tomatoes, bring to boil and remove from heat, Allow to become room temp. As all this is cooking and cooling place Ham Hocks and Duck Confit in Earthware cookery, Add strained cooked beans to the stock pot mixture, give it all a good stir then transfer to earthware covering the Ham Hocks and Duck Confit, Wrap the Thyme and Oregano in a small piece of cheese cloth making a bouquet, place bouquet in the earthware cookery, cover and into the oven it shall go at 350 for 3-4 hours. Check the Cassoulet after 2 hours or so, add a bit of stock if needed, recover to finish. Remove earthware from oven and get ready to receive the WOW factor on your palette. Some cover with puff pastry and re bake the cassoulet individually but I recommend finishing this dish with a small slice of fried sour dough, duck cracklings and a good crack of black pepper.
This flavor packed dish deserves a wine that can stand up and add to the complexity of the flavors it holds. Some may argue Red or White, I believe it is of personal choice and my choice is a 2007 St. Suprey Cabernet Savignon. Enjoy!!
I will be back with what I call Quick Cassoulet in a few posts but first stay tuned for a Lamb Shank recipe that will bring tears of happiness, until then "Think Good Thoughts and Smile".......
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