Carla Makes Surprisingly Easy Duck Confit | From the Test Kitchen | Bon Appetit
Food director Carla Lalli Music demonstrates a shortcut version of duck confit.
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Carla Makes Surprisingly Easy Duck Confit | From the Test Kitchen | Bon Appetit
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Chris' Smokey sausage Cassoulet | Cook With... M&S FOOD
The Cook With M&S smoked tomato paste is a store cupboard superhero that tastes great on anything from scrambled eggs to sandwiches, and it gives this easy one-pot casserole a proper flavour punch.”
Ingredients (serves 4)
Vegetable oil, for frying
12 Cumberland sausages
1 red pepper, diced
1 yellow pepper, diced
2 red onions, sliced
2 cloves of garlic, finely chopped
4 sprigs of fresh thyme, leaves picked
1 jar Cook With M&S smoked tomato paste
A tin of butterbeans, drained, with ¼ of the liquid reserved
2 sweet potatoes, chopped into 1cm cubes
500ml vegetable stock
A handful of fresh parsley, chopped
Method
Heat a splash of vegetable oil in a large frying pan over a medium heat and sear the sausages, turning occasionally, for about 6 minutes, until golden brown. Remove from the pan and set aside.
In the same pan, cook the peppers, onions, garlic and thyme for 5 minutes, until soft and starting to colour. Add the Cook With M&S smoked tomato paste, stir and cook for a further minute.
Add the butterbeans and liquid, sweet potatoes and stock, season then return the sausages to the pan. Cover and cook for 25 minutes.
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Sausage, Leek and Butterbean Cassoulet | #SAVEWITHJAMIE | Sorted Food
The Sorted boys are back on Food Tube with their own deliciuos money-saving recipes. Ben and Barry cook up a simple and very impressive cassoulet showing you loads of great tricks on the way so you can spend less and eat better. All inspired by the Save With Jamie book. Thanks gents -- you rock!
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Please get involved in the comments box and tell us how you make the best food on a modest budget. We'd love to hear form you.
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Cassoulet with Duck Confit & Garlic Sausage
Cassoulet is one of the all time great comfort foods. It's rich, hearty, and jam packed with flavor making it perfect for any of those colder winter nights when you just need to warm your soul! Duck Confit and Chef Martin's Bauernwurst available at Coastal Seafoods.
Amazing CASSOULET made from scratch
Let’s make Cassoulet! Sure, you can buy duck confit and Toulouse sausage from a good butcher, but then we wouldn’t have ourselves this video, would we? For serious, I’m super pumped to be able to share this one with you. A lot of planning and energy went into this video so I hope you dig it. As usual, please leave any questions that you have in the comments and I’ll answer them. Disclaimer: I apologize in advance for any mispronunciations. My French is non-existent… Cook on! ???????? Adam
Example workflow…
Day 1 - Make Toulouse sausage, fabricate duck, render duck fat and prepare/season duck legs for confit.
Day 2 - Make duck confit, pre-soak beans.
Day 3 - Finish crisping confit, cook beans, build and finish the final cassoulet.
Sous Vide Time/Temperature...
185F for 6-8 hours
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FULL CASSOULET INGREDIENTS…
For the Beans...
2.5 pounds White Beans (1kg)
1 Yellow Onion (375g)
1 Carrot (56g)
1.5 tbsp Tomato Paste (28g)
3 medium Tomatoes (528g)
5 Garlic cloves (15g)
6-8 cups Chicken Stock (plus 2-3 cups more for later)
2/ 3 lb Pork Belly (300g)
1/ 2 lb Ham
3 tbsp Red Wine Vinegar (45ml)
3 tbsp Duck Fat (45ml)
3 tbsp Salt (35g)
For the Herb Sachet in the Beans...
Small Bundle Fresh thyme (5g)
Small Bundle Fresh Parsley (9g)
2 bay leaves
1 tsp Black Peppercorn (3g)
1 tsp Juniper Berries(2g)
4 cloves (.5g)
Additional Meat for the final Cassoulet…
4-5 Pork Spare Ribs (400g)
3 six inch Toulouse Sausage Links(400g)
Bundle of Fresh Thyme
2 Bay Leaves
2 tbsp Duck Fat (30ml)
Duck Confit…
4-6 Duck Legs
Duck Fat to submerge legs
Thyme (fresh, picked and pressed in)
Zest from half an Orange
6 Garlic Cloves (1 per leg)
Salt (about a half teaspoon per leg)
Cracked Black Pepper TT
Toulouse Sausage… (recipe yields 5lb or 15-20 links)
3.5 pounds Pork Shoulder (1.6 kg)
1.5 pounds Fatback (680g)
3/4 cup White Wine (175ml)
1/4 cup Brandy (60ml)
3 tablespoons Kosher salt (40g)
3 tablespoons minced garlic (50g, 15-20 cloves)
1 tablespoons ground black pepper 8g
1 tablespoon ground white pepper 8g
1 teaspoon Nutmeg, freshly grated (optional)
10-12 feet Natural Hog Casings (32-38mm)
*serve with additional red wine vinegar and a nice bottle of light red wine.
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STUFF THAT I USE…
Tabletop Induction Burner -
Cassoulet “Tarbais” Beans -
KitchenAid Stand Mixer -
KitchenAid Meat Grinder -
Staub Dutch Oven - *this is green, but mine is “white truffle”
Cheesecloth -
Where I buy Spices - spiceology.com
Mini Microplane -
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
History of Cassoulet...
Preserving meat in France (about Confit)…
*This video was NOT sponsored by anybody.
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MUSIC:
Melodeyes -
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Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
Intro (0:00)
Making Toulouse Sausage (1:00)
Duck Breakdown / Rendering Fat (6:14)
Prepping Duck Confit (7:32)
Making Duck Confit (8:24)
Soaking the Beans (10:23)
Cassoulet ingredient overview (10:53)
Making the beans / Preparing additional meats (11:21)
Building & Finishing the Cassoulet (15:33)
Final Thoughts (18:32)