tag:blogger.com,1999:blog-8066877917844499643.post2206782243665987249..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Duck Confit for CassouletThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8066877917844499643.post-69789883332649732462008-10-20T10:00:00.000-04:002008-10-20T10:00:00.000-04:00I'm going to try this with another animal which us...I'm going to try this with another animal which usually has dry chewy meat <A HREF="http://knarrnia.wordpress.com/2008/10/20/squirrel-for-dinner/" REL="nofollow">squirrel</A>.Joshhttps://www.blogger.com/profile/16187478308938410696noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17220517600655857612008-10-15T17:59:00.000-04:002008-10-15T17:59:00.000-04:00I think a fresh sausage may just not have enough f...I think a fresh sausage may just not have enough fat to stay moist after ~3 hours of cooking. <BR/><BR/>I did eat some of the duck cracklin, and it was delicious. I'll have to not try it on some ice cream next time.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47332519820550416692008-10-15T17:21:00.000-04:002008-10-15T17:21:00.000-04:00I noticed that my Andouille came out a bit dry thi...I noticed that my Andouille came out a bit dry this last time that I made Cassoulet. If you're really into the flavor of the sausage you used, you might try getting them somewhere else, or using a different brand. I use Andouille for the flavor, and slight spiciness that they impart on the dish. Perhaps I won't sear them as long next time, as they were slightly on the dry side. I don't really remember that being an issue in previous batches. <BR/><BR/>Your Cassoulet looks great though.<BR/><BR/>If you render the fat until the skin becomes crispy, it tastes great after being strained, drained, salted, and cooled. It might even taste good as an ice cream topping. Not that I've tried it on Ben & Jerry's vanilla before.Seawolfhttps://www.blogger.com/profile/02413933658058639045noreply@blogger.com