LOGIN | CREATE AN ACCOUNT
Contact Us | My Account | Order Tracking | My Favorites | View Cart/Checkout
Enjoy Free Standard Shipping with $125 minimum purchase!
Must ship to one address. Use code FREX during checkout. Other terms may apply.
 
Cheese Meats & Seafood Oil & Vinegar Chocolate & Desserts Fruits & Veggies Coffee & Beverages Breads & Snacks Beans, Pasta & Grains Sauces & Condiments Spices & Sweeteners Organic & Dietary Prepared Meals Regional Cuisine Gift Boxes & Baskets Monthly Clubs Gift Cards
Best Gourmet Food & Gift Baskets Online
Best Sellers
What's Hot
What's New
On Sale Now
Shop by Brand

Beans, Pastas & Grains
Bread & Snacks
Cheese
Chocolates & Desserts
Coffee & Beverages
For The Chef
Fruits & Vegetables
Gourmet Assortments
Home & Bath
Meats & Seafood
Oil & Vinegar
Organic & Dietary
Prepared Meals
Sauces & Condiments
Spices & Sweeteners

Gift Boxes & Baskets
Ship to Europe
Custom Baskets
Cheese Gifts
Wine Gifts
Monthly Clubs
Gift Certificates
Corporate Gifts
Wholesale
follow igourmet on facebook follow igourmet on twitter follow igourmet on Pinterest
News & Exclusive Sales
About igourmet.com
Shipping Information
Privacy Policy
Cancellations/Returns
FAQs
Fork and the Cork
Events and Tastings
Contact Us
Product List
Ambassador
Order Status
Catalog Request
Recipe Forum
Encyclopedia of Cheese
Press Room
Awards
Gourmet Links
Aged Cheese
Almond Oil
Anchovies
Arborio Rice
Artisan Cheese
Asiago Cheese
Avocado Oil
Bacon
Baking Chocolate
Balsamic Vinegar
Barbecue Sauce
Barbeque Sauce
Bloody Mary Mix
Bleu Cheese
Blue Cheese
Brie Cheese
British Cheese
Burrata Cheese
Butter
Cabot Cheese
California Cheese
Camembert
Caramels
Caviar
Cerignola Olives
Cheddar Cheese
Cheese
Cheese Accompaniments
Cheese Assortments
Cheese Boards
Cheese Encyclopedia
Cheese Fondue
Cheese Knife
Cheese Slicer
Cheesecake
Chevre
Chocolate Fondue
Chocolate Gifts
Chocolate Truffles
Chorizo
Christmas Pudding
Chutney
Clotted Cream
Costa Rica Coffee
Crab Cakes
Creme Fraiche
Cured Meat
Dark Chocolate
Douwe Egberts
Dried Mushrooms
Dulce de Leche
Dutch Cheese
Edam
English Cheese
Epoisses
Escargot
Espresso Coffee
Extra Virgin Olive Oil
Fair Trade Coffee
Farmers Cheese
Farro
Feta Cheese
Flavored Coffee
Fleur de Sel
Foie Gras
Fontina
French Butter
French Cheese
French Olive Oil
Game Meat
German Cheese
Gjetost Cheese
Gnocchi
Goat Butter
Goat Cheese
Gorgonzola
Gouda Cheese
Gourmet Chocolate
Gourmet Coffee
Gourmet Food
Gourmet Gift Baskets
Gourmet Rice
Grana Padano
Grapeseed Oil
Grass Fed Beef
Greek Cheese
Greek Olive Oil
Ground Coffee
Gruyere Cheese
Guanciale
Halloumi Cheese
Ham
Harissa
Havarti Cheese
Hazelnut Oil
Herbal Tea
Herring
Honey
Hot Cocoa Mix
Hot Sauce
Imported Cheese
Irish Cheese
Italian Cheese
Italian Coffee
Italian Meats
Italian Olive Oil
Italian Pasta
Jamaican Coffee
Jarlsberg Cheese
Jerky
Jolokia Hot Sauce
Kashkaval
Kenya Coffee
Kobe Beef
Kona Coffee
Kosher Cheese
Kosher Food
Lavender Honey
Lavender Soap
Limburger Cheese
Lobster Meals
Manchego Cheese
Maple Syrup
Marzipan
Mascarpone
Matcha Tea
Maytag Blue Cheese
Meats
Mozzarella Cheese
Mustard
Olive Oil
Olive Oil Soap
Olives
Organic Beef
Organic Cheese
Organic Coffee
Organic Dried Fruit
Organic Food
Organic Meat
Organic Nuts
Organic Tea
Panettone
Parmesan
Parmigiano Reggiano
Pasta Sauce
Pate
Pecorino
Pine Nuts
Prosciutto
Provolone
Pumpkin Seed Oil
Quinoa
Raclette
Ricotta
Risotto
Roquefort Cheese
Salami
Salsa
Sardines
Sausage
Scorpion Hot Sauce
Sea Salt
Serrano Ham
Sesame Seed Oil
Sharp Cheese
Sherry Vinegar
Shortbread
Smoked Cheese
Smoked Fish
Smoked Ham
Smoked Salmon
Sopressata
Spanish Cheese
Spanish Olive Oil
Steak
Steak Sauce
Stilton
Stinky Cheese
Swiss Cheese
Tazo Tea
Tomato Jam
Truffle Oil
Truffles
Tuna
Tupelo Honey
Turkey
Unique Gift Baskets
Vermont Cheese
Walnut Oil
Washed Rind Cheese
Whole Bean Coffee
Wine and Cheese
Wisconsin Cheese
American Food
Argentinian Food
Australian Food
British Food
Canadian Food
Dutch Food
English Food
French Food
German Food
Greek Food
Irish Food
Israeli Food
Italian Food
Mexican Food
Middle Eastern Food
Portuguese Food
Polish Food
Scottish Food
Spanish Food
Swedish Food

BizRate Customer Certified (GOLD) Site - igourmet.com Reviews at Bizrate

Recipes Forum - Cassoulet au confit de canard


Ingredients:

Beans

1½ lb. dried white beans
8 oz of fresh pork rind with fat (cut into strips)
8 oz of salt pork
1 large diced onion seasoned
with 6 cloves
4 large garlic cloves,
2 finely chopped carrots,
sliced bouquet garni :
2 bay leaves, 1 celery stalk, 3 thyme sprigs,
3 parsley sprigs, pinch of salt
ground pepper


Cassoulet

2 Fabrique Délices duck legs confit
4 tablespoons full of duck confit drippings
1 lb. of boned and cubed shoulder of lamb
8 oz of lean pork cut into cubes
6 finely chopped garlic cloves
2 finely chopped large onions
1 lb. of Fabrique Délices garlic sausage,
( halved length wise and cut into small pieces)
2 chopped large tomatoes
8 oz dried spicy garlic sausage( halved length wise) salt and freshly ground pepper to season

Directions:

For the beans:

1. Soak the beans for at least 6 hours in cold water then drain.
2. Fill a saucepan with water and pork rinds and simmer for 10 minutes. Remove from heat.
3. Run cold water over the pork rinds until cool enough to handle. Then roll pork rinds and secure them with a string.
4. Combine beans, pork rinds and remaining ingredients in a large heavy-bottomed saucepan.
5. Fill the saucepan with 2 of wate and bring to a boil. Skim off any film that forms on the top of the mixture.
6. Reduce the heat and cook covered for 1 hour. Beans should be cooked but not mushy.
7. Remove from the heat and discard onion and bouquet garni. Remove the pork rinds and cool.
8. Untie and cut rinds into large pieces. Strain liquid from the beans, and set it aside.

For the Cassoulet:

1. Place Fabrique Délices duck confit in a pot of warm water to melt the fat.
2. Take out the legs and remove the meat from the bones. Heat 4 tablespoons of the fat and brown the lamb Remove with a slotted spoon and set aside.
3. Add the pork and half the amount of garlic, and brown. Remove with a slotted spoon and set aside.
4. Fry the onions with the remaining garlic. Remove from the heat and pour off the remaining fat into a bowl.
5. Cook the cut side of the fresh sausage in a small amount of fat until it browns.. Remove from heat.
6. Preheat the oven to 275°F.
7. Lay pork rinds fat side down in a large, heavy-bottomed, preferably earthenware.
8. Place one-third of beans over the pork rinds.
9. Layer half of the following ingredients on top of the beans : meats, onions, garlic, and tomatoes.
10. Top with half the fresh and dry sausage.
11. Repeat steps #8-10 until all remaining ingredients have been used.
12. Add salt and pepper to taste to the bean liquid.
13. Pour enough of the mixture to just cover the beans. Sprinkle with breadcrumbs and drizzle 2 Tablespoons of the meat fat over the top.
14. Bake 1 1/2 to 2 hours. If the cassoulet becomes dry while it cooks, add a small amount of boiling water or stock.
15. The cassoulet has finished cooking when it develops a crust.
16. Remove from oven and serve from the casserole with a green salad.


Beverages | Bread | Hors d'oeuvres | Soups and Sauces | Salads and Dressings | Light Meals | Fondues | Pastas | Risottos | Vegetarian Entrées | Poultry | Meats | Seafood | Side Dishes | Desserts | Thanksgiving |
 

 

Copyright © 1997 - 2014 igourmet.com. All Rights Reserved.