Sandra Profile - Allrecipes.com (11806078)

cook's profile

Sandra


Sandra
 
Home Town:
Living In:
Member Since: Oct. 2009
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 1 review
Duck Cassoulet
I had roast duckling for New Year's eve, and I wanted to use the leftover duck. I chose this recipe as a base, but I used a dutch oven and cooked it 1 hr at 450 and then 4 hrs at 300. Also, I used the quick soak method for preparing the beans -- put them in boiling water, shut off heat & leave them an hour, or longer, like 2, till they double in size. I read a lot about cassoulet, which I'd never made before. Julia says the flavor of the liquid is the key. (Everything else, especially beans, absorbs it). So I used my duck carcass and two turkey thigh bones, plus carrots, celery & onion (studded w/ clove) to make a broth while the beans were soaking. My duck, when fat cut off etc, was only 5 oz, so I used 2 turkey thighs, skinned, boned, & cut up, to make up. I used Kielbasa. I'm not sure I like the extra spice, but my son did. Next time, rather than just slicing, I'd slice & half the slices, so the spicey bites were smaller. I realized half way through that I didn't have anything for salad, so I took out the very studded onion (odd, that) and replaced it with cut up celery, onion & 2 more carrots. I also increased to 2 tomatoes at end. I highly recommend making a broth of something & using it instead of water. You could use turkey, chicken, goose, duck, pheasant, or whatever. The important thing is to be sure the broth is good, since everything else takes on the flavor. Don't know how this would work in a slow cooker, but mine got done in about 7 hours, total.

12 users found this review helpful
Reviewed On: Jan. 2, 2010
 
ADVERTISEMENT

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States