Cold Cassoulet Terrine
D'Artagnan chef bio | Yield: 4-6
This recipe is a very simple way to transform your leftover cassoulet into a beautiful cold appetizer or a picnic lunch. Ariane grew up eating this dish as her father, Chef André Daguin, was fond of preparing it.
- Leftover cassoulet
- Duck and veal demi-glace
- Piment d’Espelette, to taste
- The day after your cassoulet dinner, assess what is left in the pot and find a small terrine that will hold it.
- Discard any bones from the duck leg confit, shred the duck meat a bit, and put all the leftovers in a small pan over medium heat.
- Add 1 tablespoon of duck demi-glace per 3 spoonfuls of cassoulet. If you are out of demi-glace, use powdered unflavored gelatin dissolved in water.
- Mix together well and heat (it doesn’t have to boil), then transfer the whole thing to the terrine and refrigerate with a heavy weight on top to press the mixture down.
- Wait 2 hours, et voilà! You now have a beautiful, sliceable appetizer.
- Serve slices of your cassoulet terrine with arugula or frisée salad, and drizzle with a gastrique or any light acidic vinaigrette (half Port, half balsamic vinegar reduction for example). Add a pinch of piment d’Espelette.