Confit of Duck
> most authentic cassoulet recipes call for preserved duck or goose, 
almost 
> impossible to obtain in this country. 
 
the recipes for cassoulet like great recipes, thanks very much, will 
certainly try them. 
as a footnote, you might like to try making this and adding it to your 
cassoulet (we buy 2 fresh pre-packaged duck legs in our supermarket): 
 
 
2   duck leg & thigh pieces
  natural sea salt (health food store)
 
prick the duck pieces with a fork, lay flat in a tray (plastic or glass). 
sprinkle salt all over, rubbing into the skin as well. use a lot of salt, 
about 1/3 cup for 2 duck legs. cover container and put in the fridge for 2 
or 3 days. turn legs over if you remember. remove, wash duck under running 
water to remove the salt. or, if it's still too salty, leave to soak in 
water for about 5 minutes. the flesh should be dark red by now and quite 
hard. this goes well in cassoulet. 
 
s. 
 
-- 
(ID: 5941) Mirror: rec.food.recipes: Mon, Oct 4, 2004


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