Mastering the Art of Julia Child category

Cassoulet 2006: l’assemblage | 9:34 am | 27 October 2006

Cassoulet avec confit de canard et Saucisse de ToulouseMastering the Art of French Cooking, vol. 1
Cassoulet de Porc et de Mouton, pp. 339-405

This year, instead of roasting a duck and making sausages, I used duck legs confit and Saucisse deToulouse. (Hooray, Amazon!) I also split it up into several pans — all the better to have more crust, and not be trying to manage a giant, 30-pound (? whatever, really heavy), overflowing roasting pan. It filled three eight-cup soufflé pans and a very large roaster. I had a little trouble with the very full oven and it’s really craptastic uneven heating, so next year I’ll probably do the baking in two rounds.

This was as great as ever, and I’d probably have to say the best so far. There’s about $140 of groceries in this, which is always startling up front, but that’s also about 28 servings of OMG TEH DELICIOUS in my freezer.

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