We never have, but my Wife has been wanting to make one ever since we tried it in some hipster restaurant in Portland (what a fun town). It's been raining all week in Pasadena, so we decided it was time.
Got the Tarbais beans soaking last night. This morning we got the party started at 11:30 a.m.
The pork is strong with this meal; 2 types of pork sausage in the mix.
Then the ham hocks start doing their thing.
Getting the duck confit ready.
OK, got everything together. Now it gets covered with breadcrumbs and cooks for another hour (7:15 p.m.) Then it's time to eat like a French peasant.
The pork is strong with this meal; 2 types of pork sausage in the mix.
Then the ham hocks start doing their thing.
Getting the duck confit ready.
OK, got everything together. Now it gets covered with breadcrumbs and cooks for another hour (7:15 p.m.) Then it's time to eat like a French peasant.
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