tag:blogger.com,1999:blog-18071407.post6257943122688414385..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Confit de canard and cassouletKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-18071407.post-11799961896168735362013-04-08T14:06:58.376+02:002013-04-08T14:06:58.376+02:00Hi, I've been given a preserved jar of Cassou...Hi, I've been given a preserved jar of Cassoulet au Confit de canard from France and I'm wondering how to heat it and what to serve it with. I personally don't eat duck but am having some friends over and I know they will enjoy it. It may be too rich to have as an entree so what do you think I could serve it with for the ones that don't eat it and in case I muck it up?<br /><br />Thanks<br /><br />Jazzmer<br /><br />Jazzmerhttps://www.blogger.com/profile/05192131022463979347noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-91224357804808145642012-05-31T13:32:38.099+02:002012-05-31T13:32:38.099+02:00Yoiu can also buy in UK in tins at confitdecanard....Yoiu can also buy in UK in tins at confitdecanard.co.uk. It wouldn't be fair otherwise...Keithhttp://www.confitdecanard.co.uknoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-45544667675255079162012-01-02T17:55:02.522+01:002012-01-02T17:55:02.522+01:00I've never had cassoulet with goose and probab...I've never had cassoulet with goose and probably never will. I tried goose for Christmas dinner at a German restaurant. I didn't like it; it was too fatty for me.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-81675520070935428712012-01-02T17:08:56.030+01:002012-01-02T17:08:56.030+01:00Sheila, the duck fat keeps indefinitely, assuming ...Sheila, the duck fat keeps indefinitely, assuming you heat it up and re-seal the jar it's in regularly. Mine is several years old. The main problem is that it gets saltier and saltier with each re-use. Mine right now is at its limit. I'll have to start over again with new fat this year.<br /><br />Judy, Evelyn, and all, that photo is from February 2003, nearly nine years ago. At that time I was coming to Saint-Aignan to seal the deal on the house we live in now.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-82592327638182604322012-01-02T16:06:57.636+01:002012-01-02T16:06:57.636+01:00Very interesting post, and I, too, love the new ba...Very interesting post, and I, too, love the new banner photo :)Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-30766130994186883582012-01-02T14:54:45.362+01:002012-01-02T14:54:45.362+01:00I've been waiting for this post, Ken! I rememb...I've been waiting for this post, Ken! I remember when you fixed up the duck to cure. Looks just fabulous - great work!Ohiofarmgirlhttps://www.blogger.com/profile/02606563929369721111noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-73029968445576906082012-01-02T14:51:48.156+01:002012-01-02T14:51:48.156+01:00Chambord looks lovely on your header today.
I can...Chambord looks lovely on your header today. <br />I can almost taste your cassoulet from here....Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-50624468657925937292012-01-02T14:16:52.956+01:002012-01-02T14:16:52.956+01:00I did a mental "wow" to myself
when I sa...I did a mental "wow" to myself<br />when I saw your new header photo.<br />Beautiful shot.<br />I'm sure the cassoulet was <br />delicious. Nice that you go to<br />the trouble of boning the duck.<br />Always wonder how long you can<br />keep "re-confitting" with the<br />same fat.Sheilanoreply@blogger.com