CASSOULET

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Categories     Bean     Duck     Pork     Poultry     Tomato     Bake     Dinner     Casserole/Gratin     Sausage     Fall     Winter     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 21

1 lb dried white beans (preferably Great Northern)
8 1/4 cups cold water
2 cups beef broth
1 tablespoon tomato paste
2 cups chopped onion (3/4 lb)
3 tablespoons finely chopped garlic (6 large cloves)
1 (3-inch) piece celery, cut into thirds
3 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
3 whole cloves
3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves
1/4 teaspoon whole black peppercorns
1 (14-oz) can stewed tomatoes, puréed or finely chopped with juice
4 confit duck legs* (1 3/4 lb total)
1 to 2 tablespoons olive oil (if necessary)
1 lb cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into 1/3-inch-thick slices
2 cups coarse fresh bread crumbs (preferably from a baguette)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Special Equipment
an 8-inch square of cheesecloth; kitchen string; a 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)

Steps:

  • Soak and cook beans:
  • Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander.
  • Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni. Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more.
  • Prepare duck and sausage while beans simmer:
  • Remove all skin and fat from duck legs and cut skin and fat into 1/2-inch pieces. Separate duck meat from bones, leaving it in large pieces, and transfer meat to a bowl. Add bones to bean pot.
  • Cook duck skin and fat with remaining 1/4 cup cold water in a 10-inch heavy skillet over moderate heat, stirring, until water is evaporated and fat is rendered, about 5 minutes. Continue to cook, stirring frequently, until skin is crisp, 3 to 6 minutes more. Transfer cracklings with a slotted spoon to paper towels to drain, leaving fat in skillet. (You should have about 1/4 cup fat; if not, add olive oil.)
  • Brown sausage in batches in fat in skillet, then transfer to bowl with duck meat, reserving skillet.
  • Preheat oven to 350°F.
  • Make bread crumb topping:
  • Add remaining tablespoon garlic to fat in skillet and cook over moderate heat, stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden, about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cracklings.
  • Assemble casserole:
  • Remove bouquet garni and duck bones from beans and discard, then stir in kielbasa, duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.) Spread bread crumb topping evenly over cassoulet and bake, uncovered, in lower third of oven, until bubbling and crust is golden, about 1 hour.
  • Available at some butcher shops and D'Artagnan (800-327-8246).

Sky Dollar
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This cassoulet is a great make-ahead meal. I made it the day before and it was even better the next day.


jamyla lofton
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This cassoulet is a bit pricey to make, but it's worth it for a special occasion. The flavors are rich and complex, and the presentation is beautiful.


Junaid jutt Jutt
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I've never made cassoulet before, but this recipe made it easy. The instructions were clear and easy to follow, and the end result was a delicious and impressive dish.


sallu sallu
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This cassoulet is the perfect comfort food. It's hearty and filling, and the flavors are just amazing.


Anike Divine Izuchukwu
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I'm not a big fan of beans, but I loved this cassoulet. The flavors were amazing, and the beans were cooked perfectly.


Jonathan Khoury
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This cassoulet recipe is a bit too complicated for me. I prefer simpler recipes that don't require a lot of ingredients or steps.


Spencer Hilden
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I'm always looking for new cassoulet recipes, and this one didn't disappoint. The flavors were complex and well-balanced, and the meat was fall-apart tender.


BH KING
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I'm a vegetarian, so I made this cassoulet without the sausage and duck confit. It was still delicious! The beans were creamy and flavorful, and the vegetables added a nice sweetness to the dish.


Kibrom KS
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This cassoulet recipe is a great way to use up leftover duck confit. I love the combination of flavors and textures in this dish.


White xxx
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I'm not a fan of duck, so I substituted chicken thighs in this recipe. It turned out great! The chicken was moist and flavorful, and the cassoulet was still very rich and satisfying.


Maina Muthii
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This cassoulet recipe is a bit time-consuming, but it's worth it. The end result is a delicious and hearty dish that's perfect for a special occasion.


Alexi Guerra
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I'm not sure what I did wrong, but my cassoulet turned out really dry. The beans were hard and the meat was tough. I think I might have overcooked it.


status
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This cassoulet was a bit too salty for my taste, but other than that, it was a good dish. The beans were creamy and flavorful, and the sausage and duck confit were cooked perfectly.


Chesner Adams
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I'm not a big fan of cassoulet, but I have to say, this recipe is pretty good. The beans are cooked perfectly, and the sausage and duck confit add a nice flavor.


Bd Miusic
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This cassoulet is so good! The flavors are amazing, and the meat is so tender. I love that it's a one-pot dish, so it's easy to make.


Hafe boy Wusegho Daniel
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I made this cassoulet for a dinner party last weekend, and it was a huge success. Everyone raved about how delicious it was. I'll definitely be making it again.


kamara ibrahim (Hykey)
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This is the best cassoulet recipe I've ever tried. The instructions are clear and easy to follow, and the end result is a delicious and hearty dish. I highly recommend it!


Coca Cola Company
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I've made this cassoulet recipe several times, and it's always a hit. The beans are creamy and flavorful, and the sausage and duck confit add a nice richness. I like to serve it with a simple green salad.


Renita Young
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This cassoulet recipe is a keeper! The flavors are rich and complex, and the meat is fall-apart tender. I followed the recipe exactly, and it turned out perfectly.


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