For Christmas, mon petit ami and I are hosting a French dinner for his family so both of us are going to make classic French dishes. With a little help from Easy French on what the French palette tastes, he settled with Pork blanquette and I chose to cook the Cassoulet.
Ingredients
Pork
1/2 lb pork belly
pork rinds (optional)
Duck
1/2 kg duck (or chicken thighs)
duck fat
bacon
1 lb sausage (turkey)
chicken broth cubes or ready-made chicken stock
celery
carrots
4pcs 15 oz cans white cannellini beans, drained
1/4 cup fresh parsley, chopped
Steps
1. Cook bacon. Mix with garlic. Set aside.
2. Prepare chicken stock. (This is optional)
Mix stock with pork rinds, pork belly, chicken cubes, duck fat, onion, garlic, celery leaves, seasonings.
Just add water and slowly simmer.
Once juiced, remove pork belly for later.
2. Slowly boil the beans on the chicken stock.
3. In duck fat with a cup of water, slowly cook duck legs with garlic and thyme.
4. Also in duck fat, cook pork belly and sausage.
Sources
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