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Cassoulet - HELP - PART DEUX!!

travelluver | Nov 22, 2013 08:04 PM

So I'm on the second day of the cassoulet prep - thanks to everyone who previously gave advice...I snagged from Paula W. her suggestion to take the meat off the duck confit legs which I thought was a good idea since my d'Artagnan kit included six legs and I'm having 10 tomorrow for dinner...I couldn't bring myself to put all the skin in and thankfully so far it doesn't look like my meat is dry. But my top never browned and I don't have much liquid so it isn't really stew consistency. So my questions are...when reheating tomorrow (per kit instructions for about 45 mins at 400 degrees),
should I add broth to get some more juices flowing? Put bread crumbs to get some sort of crust? I turned over the mixture so now some of the meat has popped up - do I need to completely bury to have all beans on top? And the beans are still a bit al dente, will the 45 minutes soften them enough? BTW, this first go-round saw a cooking time of almost 2 1/2 hours (separate from the 1 hour the beans cooked by themselves with just the veggies and ventreche. THANK YOU IN ADVANCE FOR ANY/ALL ADVICE!!!

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