New recipe - about time!

A few months ago, I had cassoulet at a local bistro. I don't know how authentic it was, but, given the various opinions on what cassoulet is in France, I'm not sure it matters. What I do know is that it was GOOD!

This month we've been having cooler and wetter than normal weather. After a spending a cold weekend at a Boy Scout camp for a cooking symposium, and watching snow and graupel come down during work, I wanted something warm and comforting for dinner. I remembered the cassoulet I had and decided to make something like it. It's not cassoulet, but it's inspired by it.

Cassoulet-inspired Bean Stew

1 15oz can of white beans
1 15oz can of cannelini beans
1 15oz can of great northern beans
1 15oz can of pinto beans
1 15oz can of red beans
1 duck leg
2 links Andouille sausage
1 smoked ham hock
6-8 oz pearl onions
4-6 oz sliced mushrooms
3-5 tablespoons fresh garlice
1/2-1 teaspoon freshly ground black pepper

Roast the duck leg for 30 to 45 minutes. Simmer the ham hock in a couple cups of water. Slice the sausage into coins and carmelize in a hot skillet.

Remove all meat from bones and add all meat (and bones) to water. Add all remaining ingredients (including fluid from beans) to soup pot and simmer for at least 45 minutes. The longer you can let this simmer the more the flavors will marry.

I was ecstatic to discover I can get duck parts at my local grocery. I was afraid I would have to wait until this weekend to make the stew so I could thaw the whole duck in my freezer.

The stew was everything I wanted: savory and hearty with just a hint of heat. I wish I had fresh bread to eat with it, but I don't usually have time to make it after work.

In case you hadn't noticed, the recipe makes a lot of bean stew. Fortunately, this is the type of stew that gets better as it sits, so today's dinner tasted even better than it did yesterday!

Duck, Duck, Nom

I love cooking game meats. I grew up in a hunting family where what we brought in was a significant portion of the meat we ate: venison, goose, squirrel, rabbit, grouse, and duck. Now that I no longer live with my parents and no longer hunt (due to living in a city and not tolerating cold at all), I don't get game nearly as often. But, if I'm willing to pay a bit of cash, I can often get farm-raised game in a local grocery.

This week, I had offered to provide a meat entreé for a dinner party hosted by a friend. I wanted to make a special dish that people would remember and that they couldn't get very often, so I chose to roast a duck with rosemary and nectarines.

Duck with Rosemary and Nectarine

1 2-3 pound ducking, skin on (if the duck comes skinless, lay strips of bacon along the breast to keep it from drying out)
1 nectarine
2-3 stalks rosemary
1/2 - 1 teaspoon salt
2 tablespoons butter, melted

Preheat oven to 350°F (175°C).

Chop the rosemary finely.

WARNING: Do not chop fingers while chopping rosemary. If finger is chopped while chopping rosemary, seek medical attention if necessary. Once finger is appropriately treated and bandaged, discard rosemary and start with fresh rosemary, knife, and cutting board. Or avoid potential of above by using food processor ;)

Peel nectarine and remove pit. Slice or chop nectarine into large pieces.

Unwrap duck and remove any giblets, neck, or other material remaining in body cavity. Rinse out with cold water and drain briefly.

Spread salt throughout the cavity of the duck and rub gently. Insert rosemary and nectarine into cavity.

Spread a little of the butter in a roasting dish and place bird in dish. Rub remaining butter on the skin of the bird (if bird is skinless, skip this and lay bacon on bird instead).

Place duck in oven and cook until internal temperature has reached 170°F (77°C). Remove duck (remove bacon now) and let rest.

The duck can be served hot or cold.

I served the duck cold as I made it the day before the party. The duck remained moist and flavorful, perfumed with the rosemary. The gaminess of the duck was offset by the nectarine, though apricots, apples, or peaches will work as well.

The duck meat was very, very moist and tender. In fact, the carving the duck was an adventure as it wanted to fall away from the bone.