Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.
With all of my best intentions to make duck confit and 3-day Cassoulet - I even purchased a whole duck and had to explain to my 3 year old “Why” we were not going to take the plastic wrapped frozen carcass home and teach it to swim – alas the duck was not destined to make it to our dinner table. In place of it I made a garlic confit and used it in a 30 minute Cassoulet and served it with Christmas Dinner. It was a marvelous concoction!! Download the recipes HERE and make this hearty meal for your family.