Cassoulet

Cassoulet

By
From
Taste le Tour
Serves
2

From the Gascogne region by Philippe Mouchel

Cassoulet is a hearty dish of confit duck, baked beans, and various pork cuts, including sausages. It is one of the most popular French winter classics and features on restaurant menus in most family restaurants between Montpellier and Bordeaux. Confit duck and duck fat are both available from specialist butchers and good delicatessens.

Ingredients

Quantity Ingredient
1 tablespoon duck fat
1/4 cup diced celery
1/4 cup diced carrots
1/4 cup diced onions
1 garlic clove, left whole
1 cup coco or haricot beans, soaked overnight in cold water
50ml dry white wine
1 teaspoon tomato paste
1 bay leaf
2 sprigs thyme
salt
freshly ground black pepper
1 tablespoon olive oil
1-2 toulouse sausages, or good quality pork sausages
200g cooked pork knuckle
200g cooked pork belly
2 confit duck legs
1/2 cup dried breadcrumbs
3 tablespoons chopped parsley

Method

  1. Preheat the oven to 150°C.
  2. Heat the duck fat in an ovenproof dish over a medium heat. Add the celery, carrot, onion and garlic and sauté for a few minutes. Drain the soaked beans and add them to the dish. Add the wine, stir well and bring to the boil. Add enough water to cover and bring to a simmer. Add the tomato paste, bay leaf and thyme and season with a little salt and pepper. Cover with a lid and cook for 1–1 ½ hours, or until the beans are almost cooked.
  3. Heat the oil in a frying pan and brown the sausages all over. Add them to the ovenproof dish, along with the pork knuckle, pork belly and duck legs. Shake the dish to distribute the beans evenly, then sprinkle on the breadcrumbs.
  4. Return the dish to the oven and cook, uncovered, for 30 minutes until the breadcrumbs are crisp and brown.
  5. Sprinkle with chopped parsley and serve. French people love to eat cassoulet with mustard but my wife doesn’t!
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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