Paul M. Cook wrote in rec.food.cooking:

>
> "taxed and spent" > wrote in message
> ...
> >
> >"Paul M. Cook" > wrote in message
> ...
> > >
> >>"taxed and spent" > wrote in message
> ...
> > > >
> >>>"Paul M. Cook" > wrote in message
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> > > > > I winged a makeshift cassoulet last night.
> > > > >
> > > > > I cooked Italian sausage and boneless chicken breasts in
> > > > > olive oil. Removed from pan. I then cooked garlic and
> > > > > onions in the remaining fat. I added a little rosemary,
> > > > > oregano and thyme to the mix and then wilted it down. I
> > > > > added the meat after cutting it appropriately. I cooked it
> > > > > down some more until all became carmelized. Then I added a
> > > > > ton of sage, rosemary, thyme and oregano plus salt and pepper
> > > > > and bay leaves. Sauted for a several minutes on high heat.
> > > > > Two cans of diced tomatoes with juice next. Then simmered
> > > > > for 5 minutes on highest heat then into a baking dish into
> > > > > which I had laid down two cans of drained white beans..
> > > > > Cooked at 325 for 90 minutes.
> > > > >
> > > > > It was heaven. The beans were soft as down and creamy. The
> > > > > contrast with the seasoned meat was divine It was easy and
> > > > > not nearly as fussy as a classic French dish.
> > > > >
> > > > > Next time I will add some dry wine to the dish before baking.
> > > > >
> > > >
> > > > next time use duck!
> > >
> > > No, I think chicken is better for this dish. I wanted simple -
> > > next thing you'll be advising is duck confit and Spanish
> > > chorizo. This is not what I am about here. Simple, easy,
> > > satisfying.
> > >
> >
> > face palm . . .
>
> I'd not even know where to buy duck in these parts. You just never
> see it in stores fresh or frozen.

Totally true Paul and in some markets, can reach $28lb. Look though to
any Asian ethnic markets. Here they are 14.99 each (not sure of size,
looks like 5-7lbs and commercially raised USA). Go to the regular
markets and they tend to that per lb in price. Same bag and item, just
a bigger markup.



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