Kindly He taught me how to make it.
As with all cooking provenance is everything and Jacky is quite specific on ingredients. There is also a lot of prior mis en place to do before cooking the cassoulet. Traditionally Tarbais beans would soaked over night to re hydrate. We roasted a whole pork belly. Confit duck legs and made a duck and veal stock.
Wash off the beans and place in a deep oven proof container. Because of the quantity Jacky needs to make at any one time he uses a gastronorm container but its the depth and being able to cover thats important.
The beans are then covered with the duck and veal stock and brought to a simmer. Whole peeled carrots, bouquet garni, garlic cloves tomato puree are dropped in and then brought up a boil to scum off.
Sliced leeks a dash of madeira and the fat and skin from a Serano ham that was spare went in as well. Seasoning with quatre epice and milled pepper and the whole tray was simmered in the oven for several hours.
Jackys Kitchen |
So finally the cassoulet is portioned up with the Tolouse sausage, pork belly, duck legs and a bit of cep cream. Jacky adds a herb crust for a bit of texture and a side salad because a man cannot live on beans alone. Thanks Buddy for a great afternoon.
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