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Cassoulet is my nemesis. I long to try this classicly famous slow-cooked French
country dish. In the winter, nothing sounds more satisfying and delectably fattening than a cassoulet. But more than the time
to cook (between three and six hours, depending on your recipe) is the list of ingredients: 1/2 pound unsmoked bacon, fresh pork rind or fatback, confit duck legs, veal demi-glace, duck and
Armagnac sausages, rendered duck fat.
Most of it has to do with my general fear of duck. It was only last month - and only for the good of the slashforce - that I had the guts to roast that fearfully fatty poultry. And I never had the cojones to use the duck fat (despite your encouragement and wonderful words). It was partly Jeffrey Steingarten's fault, with his exhaustive search for the perfect interpretation of the dish. How could something accessible be such a pinnacle of one of Steingarten's epic quests?
So I'm considering staring down my demons, and attempting the fearful dish, with all its duck parts and renderings and demi-glaces before you even get started on putting the dish together. Do you have any kind words as I approach my doppelganger? Do you have any tales of facing your own culinary fears?
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1-20-2006 @9:08AM zeebleoop said... Are you sure that "doppelganger" is the word you want to use here?
Doppelganger, n - A ghostly double of a living person, especially one that haunts its fleshly counterpart.
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1-20-2006 @11:09AM floretbroccoli said... zeebleoop asks a fair question. Perhaps you meant bete noire?
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1-20-2006 @12:36PM Erichk said... oui, unless you are cassarole of course, then you may very well have cassoulet as your doppelganger, in a sort of "sliding Doors/Double life of Veronique" manner.
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1-20-2006 @1:17PM Jamie said... Yes, I think you were thinking of "nemesis."
But forget all that--I want to encourage you to make cassoulet! It's not hard; it just takes a little advance planning. First you need confit, but if you are afraid of duck, I'd encourage you to use goose legs instead. Either is acceptable.
Your spirit guides for this quest should be Elizabeth David and Hugh Fearnley-Whittingstall. H. F.-W.'s Meat Book will tell you everything you need to know, both about the confit and about the cassoulet.
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1-20-2006 @5:02PM Peace said... It is hard to discuss cassoulet when the article has such a giant error. Confit aside, doppelganger is the wrong word and it distracts everyone as the comments already suggest. I can only think that Sarah Gilbert's doppelganger wrote the entry.
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1-20-2006 @5:19PM sarah gilbert said... Yes. this post was written by my doppelganger. Grr. I need to change my system password and give back my "honors" distinction from my English literature major. or, use my dictionary more.
I am changing it! for you guys. so you can respond to my original question.
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1-20-2006 @6:53PM Mike G. said... Timballo and turducken. The first would make a nice group party project. The later seems so wrong, yet alluring in a meaty sort of way.
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