Jacques Pepin's Duck Cassoulet is something you need to see to believe
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- Опубліковано 9 тра 2024
- The French legend, Jacques Pepin, and his famed duck cassoulet... and my first time making a cassoulet since Julia Child ran me through the gauntlet. Does this one require the same amount of blood, sweat and tears?
Recipe from the Essential Pepin cookbook: amzn.to/3SKCDw0
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Hilarious opening. I can see you going to your local butcher to score the pig skin and your butcher sees you coming in the door and he nudges his buddy and says, "Let's mess with Jaime today."
I mean, why waste the belly skin of a female pig just because it has nipples? XD
My Polish ancestors are crying that the casing was removed from the kielbasa. Hell, I'm crying. 😢
My very Polish ass is confused why it happened. It's throwing out the flavor. 😕
@@Edidin Jacques Pepin does not know everything.
@@laurameisenhelter9186I think Jacque might have been using fresh sausage.
@@laurameisenhelter9186 He's an amateur.
@@lilbatz then he should have specified fresh. It's very different than smoked. It probably would have tasted better in the cassoulet, too.
“I wash my duckie” is everything
i'm partial to "[lifts lid] thooooose are weiners!" 😂
I wash everything too people and places are nasty!!!
@@ednawarren1421there's no reason whatsoever to wash poultry. You're allowed to do whatever you want, of course, but you'll be judged by people who know better. And here I am... Judging you lol
@@bingbongthegongand we will judge you too lol
After eating that Jaime, you should head out and dig a canal, or lay a few miles of railroad track, or build half a steamship.
Or prune some vines!
Jacques can show you faster, easier ways to clean leeks, get seeds out of tomatoes, and much more - do give his videos a watch. Delighted you're doing some of his recipes!
Jacques is the man. His video on jointing chicken changed my life
Why would you take the seeds out of tomatoes? They taste great.
@@PaulaBean It's less about the seeds than the liquid around them. Usually you seed the tomatoes because if you don't, the extra liquid makes the dish too soupy.
Yesss, I just commented that I learned from Jacques in an episode of Jacques and Julia that you just cut the tomato in half horizontally and squeeze like a lemon or a head of roasted garlic and the seeds and liquid come right out lol
@@lizcademy4809 That makes no sense. The recipe also calls for many cups of water to be added. The juice from the tomatoes is negligible to that.
Oh man, the flex when you put the loaded Dutch oven into your oven... I was seriously worried for your oven rack. Great video on one of my favorite cold-weather dishes. Thanks!
im always fascinated with people deskinning the sausages. I've never seen anyone in my family and friend circle do that for any dish with sausages
Especially that version of Polish kielbasa.
I’ve naan making cassoulet for 40 years and have never skinned kielbasa. Maybe a raw natural casing sausage, but not kielbasa.
Right? Never seen anyone skin a kielbasa in my life! I randomly freaked out for a minute like "Am I supposed to skin it?!?" but no, I don't think so. Plus even if I were supposed to I wouldn't because I love the casing and how it snaps when I bite it.
@@LadyBeyondTheWallExactly! I have to have that snap, or I wouldn't be able to eat it at all 😝 (texture ick, lol)
When I'm seasoning meat, I use the "wet-hand dry-hand" technique for breading. One hand touches the meat, the other hand touches the salt, that way you only have to wash your hands once at the end.
Love that!!
I try to do that. . .and then inadvertently mix them up because I stop thinking about it.
@@hallaloth3112 I always use the same hands every time. Right hand meat, left hand salt. After a while, it just becomes instinct.
In France it’s not unknown to come to a shop closed,with a sign saying “Ferme pour le cassoulet “
Which means?
@@Christiangjfclosed for the cassoulet.
Closed for making it or closed cause they were full and sleepy from eating it? 😂
@@LadyBeyondTheWall Yes.
I had cassoulet at Anthony Bourdain’s restaurant years ago. It was absolutely delicious- but soooo rich as you said. Drink white wine with it to cut the richness down. Great job 🥂
A small tip: In order to save time, instead of the season, wash hands, season wash hands, just portion out the seasonings on a dish, season everything and then toss any bits that remains.
Exactly what I do.
He knows that. He usually just puts extra on the board. Don't know why he skipped this time.
OR do like a wet/dry fry method, one hand handles the spices, the other hand flips the raw meat until satisfied coverage
Meanwhile, I'm tossing beans, a bag of frozen mirepoix, some salad bar bacon bits and some Mrs. dash into the instant pot...
😄
Top with panko.
Can I have some?
same same, different, but stilll the same haha i bet it's a very satisfying meal. the panko was a good idea
Have you watched Jacques “cooking at Home” ‘cause that’s how he does things. It’s truly not the journey, it’s the outcome that counts. That’s not to say we shouldn’t have skills to be able to cook from scratch if need be, but today it’s whatever works to get a fast and nutritious meal in the table. I like to go full out with a traditional from scratch recipe once or twice a month just to keep my hand in there (even if it’s just a fabulous sauce from scratch. Cheers!
Jamie and fellow commentators. I made my first cassoulet in the 1970s and love the general technique. you can switch up every element, the beans (there are so many varieties), the meats, you can do all pork or all poultry. Whatever you have to hand. Making a cassoulet can be an exhausting process and it does seem to insist you have a nap after every serving. The best thing is it freezes perfectly if well wrapped and gets better tasting with time. Thanks Jamie, I enjoy seeing all you've learned over the years. All the best to everyone Jim Mexico
I think you need “I dry my ducky” merch 😂😂😂
I would buy that
Yes!!!
And now you are ready to feed the entire building...
I love that you’re doing Jacques pepin recipes. He’s a master.
I'm obsessed with cassoulet and by crazy coincidence just last night went to a french restaurant and ordered cassoulet! It so much work, I have never made it and even though it's pricey at the restaurant, it's worth it...Also yes, it's so rich, I feel a bit duck hungover today, tbh...
That's what you call the meat sweats LOL... looked good though! You're becoming quiet the chef!
This guy needs his own TV show.
He has one. It's called UA-cam.
UA-cam >>>>> TV. Who even watches TV any more
Yessss! I'd absolutely love it! He makes me laugh all the time. Genius. He scared me, though, when he was cutting up the fatty duck. Grease and sharp instruments don't mix.
Pepin doesn't get enough credit for the absolute treasure he is. Glad he's being honored here.
Can't believe Jacques Pepin has the nerve to call this a classic one dish meal. That is so many dishes.
Yeah, the way it was done here he used many pots/dishes. It doesn’t really take as many as he used, but it does have a lengthy cooking time. I think his proportions were off since he didn’t have any broth at all in his cassoulet. Maybe those beans were a bit over cooked and mushy which won’t bode well if reheating. It might be best to jar it up and then use it like a flavour full bean paste.
I've put diced kielbasa (kubasa, as everyone I know in the prairie provinces calls it) into rice & barley while simmering and the amount of flavour that stuff will add to anything that soaks up water cannot be understated. Plain rice tends to taste like packing peanuts but dice up some spicy meat into it and the whole thing will taste like kubie.
I am totally going to try that and I have tasted packing peanuts and you're right.
Amen! .. from Ontario
'Divvy it out like you’re up to no good'. Jamie, you might not be a chef-chef, but you sure think like one 😉
For the slices vs strips:
You should have sliced the shoulder like a roast, choosing the cut orientation that gets you the smallest 1 inch disks. The recipe said those disks are still too thick, so cut the disks in half.
(He said to do the cut in half first to save on knife work but it’s all the same in the end)
You did not need to remove the casing on that style of sausage! That dish looks amazing. 😊
Was kind of looking for this comment. Have never in my life seen anyone remove the casing from Kielbasa. Lol
I made the exact comment as I was watching it. Hillshire Farms kielbasa does not have a tough casing!
This strikes me as an end-of-the week meal, after a week of duck, sausage, pork, and bean leftovers
Because that's exactly what it is. There is no French, European or other peasant that would cook duck, pork, sausage and beans for hours just to toss it together into a stew/casserole. What we do do is scrape together the weeks leftovers into something resembling a planned dish like this cassoulet or the Swedish pyttipanna. I wouldn't mind planning my weeks meals so it would end up with the ingredients for this though because it looks tasty.
@@HrafnasilI've never thought about how these elaborate casserole type meals were thought of. But now that I am, it is WILD to think that people would buy and cook ALL of these meats for one meal. That makes SO MUCH more sense after you explained it.
@@gingerleamcwow435 It's the waste not, want not culture. You might give the leftover carbs and kitchen scraps to the pigs and or chickens but you wouldn't waste expensive meats like that. So after a couple of days even with refrigeration you need to eat it and the best way is to join all that precious protein together with carbs and fats into something tasty and filling.
Fun fact: I'm the guy who drops the bowls
So, You are "Bowl Me"?
How do you know exactly which bowl is needed every time? Years of experience i guess
Then you're also the guy that does the vacuuming at the upstairs neighbours. Do you also do the sirens?
Does not it hurt to catch those? That’s the question worrying me most in all recipes 😂
@@bendunselmanno, I do the sirens. "wee woo weee woo wee woo"
Save tomato skins and seeds including liquid , put in freezer for next time you do bone broth. Helps leach minerals and adds flavor ..
It can be nice to mix some flat-leaf parsley (chopped) into the bread crumbs for color and flavor.
or serve it with a side of green veg, just for bit of lightness and contrast
Fun fact: "kielbasa" just translates to sausage in Poland, which has hundreds of different types of sausage and the type shown here is not even close to being the most popular or well known/used in Polish cuisine. I think Americans just like to call the basic pork sausage kielbasa but that will tell a Pole nothing if you were to mention it lol.
In America kielbasa is a very specific polish pork sausage. It might be “basic” to poles. What would our American kielbasa be called in Poland?
@@callmechia not sure what it is without trying it but it looks like kielbasa weselna (wedding sausage), it won't pack that much flavour compared to wiejska, swojska, wieprzowa, wędzona or myśliwska just to name a few
@@laulau1139 it is smoked and the casing is edible
We have polish markets by us so I’ll check it out at some point
My gosh! How much did that thing weigh? The oven rack actually bowed a bit when it went into the oven.
Beans: Soak your beans overnight, then rinse them throughly. Any beans that float have voids inside them. Those voids are caused by worms. Extra protein or skim them off and toss, you decide.
I always cook my beans separately, because then I can add baking soda to the water I simmer them in. This ensures they will cook evenly and finish delightfully creamy, and it also tenderizes the bean skins making the texture way better. Do not OVERCOOK them if you do this, you want them just tender so they can finish with the rest of the ingredients.
I made cassoulet once and it also ended up dense and rich when all of the moisture got soaked into everything. I had to search everywhere for the correct beans, I had to ask a local butcher to specially make Toulouse sausage for me, and I made duck confit a few days before. We invited friends over and we opened 6-8 bottles of Rhône blend wines to pair with the dish. Everything was great - except for the dense cassoulet (even though it was really really tasty). Cheers!!
the 'dense' part comes from using the wrong sort of pot. you're supposed to cook it in a clay pot, that's where the name of the dish comes from. a dutch oven will heat way to much and evaporate all the moisture and also overcook the beans.
Favorite part of my weekend, my friend. I think I'm gonna try making some food on this snowy day in my anti-chef apron with Scott's spirit as my guide.
RIP Scott and Charlotte Mould!
Greenhouse tomatoes in the off season may not be as flavorful as seasonal ones, but they still have all their starches giving a lot meaty tomato texture and making it nice and filling while still bringing all that nice acid.
Wow this is a behemoth! I love how the oven rack flexes mightily!
A tip on removing tomato seeds: hold the tomatoes under running water and shove your thumbs into the seed pockets, then scrape out. Makes it easy 😊I always found it pretty satisfying and enjoyable.
I love that technique too
Jacques the man. Used to watch his show all the time. Keep up the good work.
I am pretty sure I would love eating this, but I feel it should be make with leftovers.
I just can’t imagine roasting nice meats just to dump them in the beans, using the bones for stock and the duck fat to upgrade my beans seems a loving idea though.
Yay! More from jacques! Make his omelette please🎉🎉🎉🎉🎉🎉
It’s just an omelette….. what could go wrong?? 😅
@@earlchapman8729 his gnocci with eggs, truffle, sour cream, parmesan & truffle oil recipe
is to die for!
His souffle from his mom is my favorite so easy and so tasty!
I think you could have left the casing on the kielbasa. Its edible. Remove the skin on the sausage though. It was fun to watch!
JP legend. he did a very simplified version I think he said 'bastardised version' of cassoulet on his facebook/the foundation's facebook? and its a go to meal for me now. much like his video on frying an egg blew my mind. this is a great series you're doing the now. that's a great book.
The skin on kielbasa is the best part. I love the texture.
Yea, why skin the kielbasa?
1-inch-thick slices got me hahaha. Thats how I feel with almost every recipe cook book.
Your French is getting very good and thumbs up for the pronunciation! Keep up the good work
I had cassoulet several years ago. What an amazing dish. Can't wait to see your version.
French peasant cooking is really good. The more modern dishes are too over the top for me. Technique over substance. A Cassoulet can be done really cheap and easy as well. Chicken and sausage or even sausage only, couple beans and the veggies. Really nice dish for when temperatures are low
I honestly believed the first cassoulet was this mans lifetime supply. The fact that he made a second one blows my mind.
Jamie cutting up the dried thyme made me call my dealer
0:22 Oh wow for a moment there I thought the title of the book said “Existential Pain” and had to do a double take. Was like, wow that’s pretty on the nose, oh…..lolol 😅
Your videos help me a lot when I'm having a rough day and I'm sure it helps a lot of other people too. Thank you, lovely content
If you are worried about splashing when you wash the duck, fill a container and dunk the duck. No splashing.
I love this show. I’m watching this as I take a study break for my EMT training courses (specifically med term) and Jamie’s humor/editing is incredibly refreshing and relaxing.
The funniest thing about the pig nipples was Jamie callin em “way too intense.” 👀😂😂🤣🤣
it's a real testament to your stamina that not only did you make this from start to finish, you ate it.....and liked it! the duck fat might have been the end of my palate.
Your confidence and savoir faire in the kitchen are so inspiring after watching your earliest videos. Congrats!
I usually take a two or three of days when I make cassoulet, but it's one of my absolute favorite dishes. The magic is the combination of the fat and the starch from the beans creating that velvety texture.
Rule with sausages: You only remove the casing with sausage that's not already cooked/smoked.
Dude, I really think it's awesome how much you've improved since your first videos. It flows so naturally now
Thank you. You are such an inspiration and your videos are genuine fun to watch, cause it feels like i am watching myself.
“I dry my duckie….” HAS to be on the next apron….. sorry Scott the Snail but that that is just way too awesome 👍👍
Your content is great!!! Watching it crossfaded makes it stellar.
Perfect way to start off Sunday! ❤️
You are so great to watch! Very entertaining and funny as heck. I love seeing all these recipes I wouldn't have seen otherwise. Keep up the excellent work. Best wishes from Aus 🌻
Your vids are so relaxing to watch. May not be relaxing to make but I can sit and watch you suffer through these recipes for hours. See your mistakes also makes me feel better when I mess up a recipe. Keep up the great work!
Hi Jamie. I've been binge watching your videos for about a month, and you have come a long way. I've learned a lot from your videos as well. Keep up the good work and keep making us laugh. 😁
This is better than streaming Netflix!
I love that one line in practically every recipe where it makes you just have to stop and stare off into space for a few seconds as you try to work out what it means. Sometimes recipes don't translate well into words when you don't have a video or photo example to follow.
HOLY COW!!! Food coma! Extra points if you can eat it all before Tuesday!
I love watching your channel because you get tripped up by the same instructions that I do, and it helps me feel less alone because my boyfriend is less than helpful when I’m trying to figure out what they mean with certain directions
Great Northern Beans are from the mature green beans.
Wooohoooo another Jacques Pepin recipe! Thank you!!!
most people when they talk about not wanting to wash poultry it has to do with salmonella. Duck are not raised in the same conditions as chickens or even turkeys. It's very rare that they get salmonella. It's the reason that duck can be served rare, or even raw as a tartare. It's not a bad thing to rinse your duck to get the packing liquids cleaned off.
Cassoulet has got to be one of the ultimate comfort food dishes. A lie down afterwards is almost mandatory though - not something you want to eat before a race.
I've made it many times. Perfect winter dish.
Great to see you tackling this again, always an adventure. I've made it (another recipe) and ended up eating it for a long time. I think duck and duck fat are essential. I think the garlic sausages, uncooked, might be better here as well, although the smokiness might have added something.
That looked absolutely amazing!
First time watching….love your sense of humor!
That's one heavy pot that oven rack was bending pretty good !!!
My heart ached when I saw you removing skin from kiełbasa. That's the best part! Also, I always shocked when I see Polish products in non-Polish videos, especially when people nailed the pronunciation :D
Cassoulet is the BEST! Yours looks perfect!
4:49 hey now, there’s no need for a duck measuring contest. 🤭
I'm digging the music at the end when he eats it
I really enjoy the content you create. You've inspired me to wear an apron in the kitchen. I find that wearing one sets the tone for whatever I need to do in the kitchen. Bowl me!!
That is an absolutely beautiful tagine. Bravo!
I've been considering purchasing D'Artagnan's cassoulet ingredients and pot for the past 10+ years. I think it's time! Thanks Jamie!! New subscriber this year and really enjoying the similarities 😅😂
Delicious. We divided it in half, made it for Christmas and the leftovers are coming out for Valentine’s. It was a gift along with a genuine cassole from a potter in CA. Yes the dish makes a difference. No need for crumbs.
The first ever video of yours I saw was the Julia Child Cassoulet, man you've come a long way since then. I know you've obviously cooked for so much longer, but the difference in the both of them in terms of confidence is pretty significant
Jamie. Great job it definitely looked a lot easier than the time you did Julia’s version. It also looked delicious.
I know it's probably heresy but imho Jacques > Jules. But then I have about 7 of Jacques's books vs just the 2 volumes of Jules' so I may be a tad biased.
Cassoulet is fantastic, heavenly! I've made it a few different ways and it's no wonder that it is so famous. But the huge irony for me is that it is, in its proper place, a delicious and CHEAP way for a French country household to make a massively satisfying meal from stuff that is readily available. Make it under any other circumstances and it costs a freaking fortune! Still, after watching this, I'm gonna make it again!!
Great Vid. Glad it was good to eat. I was thinking as you were putting it together, that's a serious pan of food 😁😁
for a carnivore like myself who also loves all pulses this dish is a dream come true...thanks for showing ho to make such a thing - it is certainly hard work but i am sure is worth it....
I love cassoulet! I wish I could taste the one you prepared, it looks delicious!
I have most of J Pepin’s books, he is just awesome.
I once considered making a cassoulet for guests because I'd heard it was peasant fare, so I assumed it wouldn't be too complicated. These two videos of you making cassoulet have banished any such thoughts from my mind.
Pig Nipples has been my nickname since Highschool 😂
I wonder why
TMI
Oven rack bending Great vid and thank you for making that dish. Looks great well done good Sir.
Thanks for this comparison upload Jamie. I am wondering if you've ever heard of James Barber - The Urban Chef - from Vancouver? IMHO one of the great chefs who showed his vast audience how easy cooking can be. I think you'd like exploring his cookbooks (at least 12 of them) and his tv show. Take care and see you on your next video.
Germans have an old saying. "Fuer jedes boenchen, ein toenchen" which means, "For every little bean, a little tone."
Tought you'd appreciate that in making this earthy country dish.
I was watching Top Chef Portland, and they did a bit on James Beard, and I thought you might enjoy looking at his cookbooks.
That thing looks like it can feed a whole family reunion!
I’ve watched Julia’s show on CASSOULET and decided it was too much for me but …
After watching you do Jaque’s … I’m sold … I actually WANT to do this CASSOULET recipe !!!
Absolutely relate to your cooking adventures and kitchen cacophonies … always trying great new recipes for my family that does appreciate good food and great conversation at dinner time… or anytime really !!!
Keep cooking & taking on new epicurean challenges … you are so appreciated & enjoyed😉
That looks so delicious! However, I don’t think I could justify making it for just my husband and myself. But good job Jamie.