MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Rancho Gordo beans in to soak. 1# Cassoulet, 1/2# California Corona, 1/2# Black Caviar Lentil. The latter two were open packages, so in the spirit of use what you have....
I know, supposed to be white beans.
Mine is in the oven for the first bake at 325o for 1.5 hrs. I am using a clay casserole, its not deep like the cassoulet pot in the video so the time might be less.
I made a 1/2 batch of the ragout and beans and used less in the casserole pan since I only have one third of the duck confit called for in the recipe. The panchetta, prosciutto (in thin sheets, not a chunk), and ham hocks all fell apart so I didn't need to remove or cut up the meats other than the pork skin. The bouquet garni also disintegrated, all I had to remove were the thyme stems and the bay leaf.
I'll brown the sausage a few minutes before the end of the first cook and get it ready to add for the next round.
I used my small spice grinder to puree the garlic and salt pork. My Vitamix was too big for such a small amount and my food processor is a commercial one so definitely way too big. The duck confit from Wild Fork had both fat and liquid on the bag so I added the liquid to the puree and saved the fat for later. I wish I would have paid better attention: there was enough duck fat in the confit pack for this whole recipe plus extra, I didn't need to buy a jar of duck fat.
Just as I put it into the oven. Not worried about overflow since everything is already hot and won't expand anymore:
Last edited by 58limited; December 28, 2025, 02:26 PM.
Re: duck fat. Me, too! Now I have enough duck to last a long time.
Re: bread crumbs. I buy Japanese milk bread all the time. If I don’t eat it fast enough, it becomes homemade “panko”.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
I used the measurement stated in the recipe, so since I halved it, it should have been only 1T. I just grabbed a handful and sprinkled it on after I removed the cover. I achieved a nice crispy top with the saucisse and top layer of beans. Again, breadcrumbs did not stand out.
Saucisse de Toulouse browning in the skillet (two for the cassoulet, one for my late lunch). I have a question for the writers of this recipe: given the amount of duck fat from the confit, the duck fat used to brown the veggies which becomes part of the ragout, and the fat rendered from the pork while cooking; there is a lot of excess fat skimmed off of the bean/ ragout mix and the confit. Why how come do you want to use veggie oil to brown the snausages when there is a plethora of good duck and pork fat available??
Out of the oven, good skin on top.
Sausages nestled in place and Panko added. Back in at 275o for another hour. House smells great!
I did not add more fat when I did the saucisse. I put a little water in the sauté pan to “tighten” them. Pricked the skin and the juices that release is what was used to sear the one side of them.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
More fat questions. I used lard for the duck confit, since could not locate local duck fat. Have since located and acquired duck fat. My parsimonious side is inclined to reuse the lard, for the remaining steps. What says the collective?
Breadcrumbs. I am inclined to use coarser, bigger. ???
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
JCBBQ Here ya go! I plated it and started eating then saw yer post so here it is at my computer desk. This is really good and rich, I'm going to have a lot left for the freezer.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Busy cooking today. Am thru stage 4 of the Food & Wine recipe. Took some photos.
Will serve tomorrow nite.
The aroma is wonderful. A couple of nibbles; this is going to be GOOD!
The concoction is currently in a 12 inch dutch oven.
It will cool overnite on the deck.
The duck confit is in a smaller dutch oven, and came inside this morning.
I took this to work and the staff really liked it although some were squeamish about the duck. I pointed out that they eat crawfish, shrimp, and even alligator so why is duck a big deal? It wasn't strong flavored, reminded me of dark meat chicken.
ecowper I actually told them it was chicken until they tried it and said they liked it. Farm raised duck, chicken: very similar when cooked for hours in a big dish like this.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Today, Tuesday. This cassoulet concoction is in the oven, in a cassole. The recipes say to cut the duck skin into strips, but are silent as to their disposition. After deboning the legs, the skin was fairly torn up, so skin was layered in with the meat.
Browning sausage is next. Breadcrumbs are ready to go.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
This cook is In the books. Adults and kids all liked it. Paired with green salad and a sourdough boule.
Group photo with all of us in our Christmas pajamas.
Next project, posting pics. Stand by. May want to take a seat.
.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Yes, and thank you. Busy here with all 3 kids, etc here. Normalcy returns tomorrow. Hopefully can sit down with daughter this weekend and sort some things.
Last night I smoked a pork Loin n Sauerkraut with yard Sausage, had 14 friends n fam over. I have that meal down pat.
Cut the protein w/a spoon. Not a bit of time for Pics. Pork in the oven to rest as guests were arriving. I let Kim handle the deets while I jumped in the shower.
)
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