HAPPY NEW YEAR CASSOULET- DAY 3

Now the action starts! The duck has marinated overnight, the pork is ready, beans at hand, vegetables cleaned, start early.

First we sealed the marinated duck into vacuum pouches. Last year we tried to make do with zip closure bags, but the vacuum sealer was the secret.

The duck pouches are then cooked at 180 degF for 6 hours.

Then the rest of the pork gets cut into cubes, veggies chopped...beans are washed and set to soak overnight.

And perhaps the most interesting part of this whole caper, and the reason for being really good friends with a great butcher, you need a piece of pig skin...hair attached is optional, and the NON option is really preferred if available.
But since the butcher in Gaylord only had fresh pork, we got to scald and scrape off the hair, and singe the last little bit, then roll the skin into tight rolls, much easier said than done.
All this goes into the pot, with herbs, to make a pork ragout. It cooks awhile while the duck is in hot water.


The ragout is placed to cook for several hours. This is really a great picture!
















Now the beans and meat ragout are brought together and

simmered for seeral hours. Then chill it down for overnight...easy to do on the porch here in Minnesota winters! This reduces thee sauce and blends the flavors.