Iron Chef WAYCT - What Are You Cooking Today

[netleyhunter]

Gadwall breasts coated in seasoning and fried to medium rare, YUM!

[Giles]

Mmmmmm and I am just doing a Cottage Pie…...

[seawolf]

Cassoulet continued…. Browning sausage, letting duck confit warm up...

[seawolf]

[joesaintjohn]

Seawolf, can you mail me some? Holy crap that looks amazing! I love cassoulet.

[seawolf]

In go the onions, garlic, and more duck fat. This will cook down, and get puréed. It will be the delicious glue that holds the cassoulet together.

[seawolf]

[Giles]

I need one of those square bastards…..

[scroogen]

What the heck. That looks so fantastic.

[hectic]

pomme fondant (+ fillet steak)

[seawolf]

almost ready for assembly.  Just waiting on the beans to finish cooking.

[joesaintjohn]

Seawolf, you're killing me here!!!

[seawolf]

Layers and layers. Rinse and repeat.

[joesaintjohn]

Oh my geeze…SeaWolf, that shit looks amazing!

[seawolf]

Ready for the oven. One hour at 350F and another hour at 250F. Tomorrow I'll break the crust, add some of the liquid I cooked the beans in, and bake for another hour.

[seawolf]

One more thing for today, I used some of the skin from the confit legs to cover two of the cassoulets. What bad could possibly come from that?

[joesaintjohn]

Nothing bad has ever come from duck fat!!!

[zwer]

I've never had a cassoulet turn out. Those look amazing.

Anyone have a brisket recipe?

[seawolf]

What would you like to do with your brisket?

[zwer]

Ah, the wife brought a brisket today and I want to slow cook the hell out of it. Looking for a dry rub and or braising liquid recipe.