We found this farm in the village of Tursac in the Dordogne. Unfortunately, I did not write down how much this can cost. I am guessing 7 Euro which would be about $10. You can't imagine my fear of not getting this through customs, but it was professionally canned at this farm, so it passed. Of course, there is always that little clause on re-entry papers asking if you spent any time on a farm. Actually, no...just in their sales room, right?
In this can was the cutest and fattest goose leg you can imagine. It had been roasted to perfection and tenderness and was absolutely swimming in goose fat. (Be still my heart!) The fat was carefully drained off and put in a container in the refrigerator. This is like gold. Unless you have been to France, you cannot imagine how out of this world fried potatoes taste fried in this goose or duck fat. It is beyond belief good!! The potatoes will come later this week.
The recipe we used for our cassoulet today comes from Gourmet Magazine and we have made it our own with little changes. Above you see the herbs harvested from our garden this morning to be included in our cooking. Rosemary, parsley, sage and thyme. (I changed the order so as not to get you all singing!)
Sausage and White Bean Cassoulet with Confit
2 bratwurst (from Whole Foods...excellent taste)
1 goose leg - confit
1 teaspoon olive oil
2 medium onions, halved and sliced thin
2 garlic cloves, chopped fine
1/4 cup of fresh herbs; rosemary, sage, and thyme
1 bay leaf
1/2 cup chopped fresh parsley
3 chopped Roma tomatoes or use canned
1 can white beans such as cannellini, drained and rinsed
In a medium skillet cook the sausages in oil over moderate heat, turning until browned on all sides and cooked through, about 8 minutes. Transfer to drain on paper towels.
In fat remaining in skillet, cook onions and garlic, stirring until golden. Stir in herbs and bay leaf, tomatoes with juice (I add a splash of chicken broth if using fresh tomatoes), salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausages into 1/4 inch thick slices. Add sausages and beans and goose leg which has been cut into small pieces to tomato mixture and heat through. Discard bay leaf and transfer to a casserole dish.
1 tablespoon olive oil
2 slices firm white bread, crusts discarded, cut into 1/4 inch dice
1 small clove of garlic, chopped fine
2 tablespoons finely chopped fresh parsley
In a small skillet, heat oil and saute bread cubes until pale golden. Stir in garlic and parsley, stirring one minute. Top the casserole with this mixture. Bake in a 350 degree oven for 30 minutes.
We enjoyed this with a beautiful French Beaujolais cru from Chiroubles, 2009.