C is for…
21 April 2010
Published by helarious
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CASSOULET
[ka-soo-LAY]
A classic dish from France’s Languedoc region consisting of white beans and various meats (such as sausages, pork and preserved duck or goose). The combination varies according to regional preference. A cassoulet is covered and cooked very slowly to harmonize the flavors. -
CONFIT
[kohn-FEE, kon-FEE]
This specialty of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. Confit can be refrigerated up to 6 months. Confit d’oie and confit de canard are preserved goose and preserved duck, respectively.
Gareth’s choice: Cassoulet au Deux Confits (porc, canard) - pork & duck
My choice: Cuisse de Canard Confit - Duck Thigh Confit
Gareth’s Dessert: Crème Brulée
L: Maison du Cassoulet R: My Dessert: Fromage Blanc au Coulis de Fruits Rouges
3 bis, Bd de Strasbourg
31000 Toulouse, France
05 61 22 42 41 … and food definitions thanks to Epicurious
