There are a few ingredients listed as "optional", “1 duck leg, Piment d'Espelette or red pepper flakes,1garlic sausage, cut into ½-inch-thick slices”. I did not add the duck, however, thinking back maybe I should have. Hmmm.
This was not bad, but it was not awesome! I wish I could say, "just add salt", but I found this a bit bland. So, after one serving each, this went straight to the freezer.
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I didn't add duck, but I think my sausage added a lot of flavor. Sorry you weren't in love with this recipe.
ReplyDeleteLooks great, Gracie! It will be nice to be able to pull this out of the freezer when you don't feel like cooking. I have a few containers stashed myself. This recipe made A LOT.
ReplyDeleteGreat process photos! This one was a winner in our house…and I thought it has so much flavor! It might have been the type of sausage used! Sorry this was just so-so for you!
ReplyDeleteThis seemed to improve with age, so hopefully you will enjoy your frozen portions better :-)
ReplyDelete(I wish I had added the duck too..)
Sorry yours wasn't up to snuff. We didn't have enough left to freeze.
ReplyDeleteSorry you found it bland, Gracie. I didn't add duck, just no ability to get it mail-ordered in time) but still thought it had plenty of flavor. I halved the recipe but put the full ingredients amounts of garlic, leeks, shallots and onions. And, I added smoked paprika instead of Piment d'Espelette and Sale Al Tartufo Estivo, truffle salt, instead of plain salt. Also, lots of pepper. Personally I think Dorie under-seasons so I always overdo it. I think it will freeze well. LOL
ReplyDeleteWeird that it was bland. Your pork looks browned well. You did cook the vegetables in the fat? I'm not sure if you had the duck confit. I think that added a tremedous amount of flavor. I also browned my sausage too and added that fat.
ReplyDeleteWhen in doubt, just add hot sauce. Works for me every time. Try it when you defrost some next time. Happy weekend.
ReplyDeleteI did add the duck but am honestly not sure I tasted it throughout the soup, as others said. It may be because I added it to smoked pork and cob smoked kielbasa so I had a boatload of intense meat flavor already. Live and learn. And eat leftovers :) We are just happy for comfort food with this weather. We have another snow storm hitting as I type this. Enough is enough...
ReplyDeleteLove the photos of all the ingredients. Too bad it wasn't a hit for you. I think I'll definitely pick up the duck confit when I make this - it seems like it adds a lot of flavour.
ReplyDeleteOh no - sorry you found this to be bland. I used cayenne pepper and a smoked ham hock to give the flavour a lift, and found it delicious.
ReplyDelete