BREAKFAST --- coffee
LUNCH --- pasta with sofrito
AFTERNOON-TEATIME ---apple
DINNER --- tapas ( Marcona almonds, flat bread, olives, cherry tomatoes and smoked mussels )| Ruavieja Licor de hierbas (Spanish sweet herbal liqueur) | duck cassoulet ( low-heat-simmered duck, roasted pork shoulder, fried bacon, white beans) | fennel and lettuce salad | flat bread | wine
tapas and drink while waiting for the slow-cooking cassoulet
- a long process of slow cooking without using duck fat confit. the duck was simmered at low-heat with vegetables ( celery, fennel, carrot, shallot, garlic, and bay leaf) last night for 4 hours, stock strained and fat separated, meat saved. white beans and pork are precooked. this evening the cassoulet was layered with sauteed bacon and onion puree, duck, pork, and white beans, immersed in the duck stock, baked in oven 375 degree for 2 hours, not covered. it tastes very good, rich without too much fat.