13 September 2012
A year ago on this day I had Cassoulet in a restaurant in the south of France, together with my wife, sister and brother-in-law we walked from our Barge on the Canal Du Midi to have dinner and celebrate my birthday, not that we have not celebrate it the whole day, in fact the whole trip was my birthday present from my sister and her husband, so you could say that we have celebrated my birthday for a week. The nice thing (among a lot others) about walking from your boat to a restaurant to have dinner, is that you don’t need a dedicated driver, so you can enjoy the French wines (and food) to your harts content.
Today, like a lot of other days, I really miss the barge; and France in general, as well as my family in Canada and Namibia. I can not recreate my family, but I can make my own version of Cassoulet, it’s not traditional, and most of it comes from tins, but it’s as tasty as can be.
2 good quality Toulouse sausages
2 legs and thigh pieces duck confit
1 red onion roughly chopped
3 cloves garlic chopped
1 stalk celery chopped
1 leek chopped
3 bay leaves
1 sprig of thyme
1 tin borlotti beans drained.
Salt and pepper
Brown the sausage in a little duck fat, remove from pan, and add the onions, leeks, garlic and celery to the pan and fry until the onions and leeks are soft, add the beans and fry for another minute or two and flavor with salt and pepper. Cut the sausage into four pieces each. Transfer the beans and vegetables to an oven proof dish, add the sausage pieces and put the duck legs on top. Add the thyme and bay leaves and grill in a hot oven until the duck’s skin are nice and crispy.
Fill up the wine glasses, sit back and relax, from here on the night will only get better and better.