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January 29, 2008
pork, pork, duck
Oh, hey, remember those duck legs that we made into confit? Voila! Cassoulet!
It was crazy good. The confit was great, although messy to gnaw off of the bones, the Toulouse sausages were heavenly and fragrant, but the beans and pork products were just divine. The pork rind became fluffy and ethereal, and melted in the mouth. The pork belly was tender and moist and was just the essence of pork. Yum yum yum.
Nathan did a *great* job on this. All I did was watch and photograph and make the salad. I also opened the wine, which was some Rhone blend we'd gotten from the Ferry Plaza. It had some lovely flavor, but didn't have enough body to stand up to the cassoulet. Call me crazy, but the Two Buck Chuck shiraz we had last night with leftovers matched a lot better. I guess cheap peasant food goes with cheap peasant wine. Wacky!
Comments
Aww. You make me blush.
Posted by: Nathan at January 29, 2008 9:17 PM
Yum.
Posted by: grace at January 30, 2008 6:22 AM
Mmm yum, that looks and sounds fantastic.
Posted by: BigAlice at January 30, 2008 11:36 AM