WEEKEND BREAKFAST --- coffee and Irish cream | homemade orange dates bread | fruit
AFTERNOON-TEATIME --- tea | candied fresh cranberries
DINNER --- wine | duck confit and sausage cassoulet | steamed and fried Brussels sprouts | simmered Japanese squash | homemade apple pie
- long cooking process for the cassoulet. beans socked 12h, cooked with vegetables+ herbs broth for 2h. duck confit salt cured for 2 days, low temperature baking in fat (uncovered, 170d ) for 8 h. final assemble with layers of fried bacon, sausage, beans, duck, herb, vegetable bean broth+sofrito+mustard, bake uncovered 350d for 2 h.
