CASSOULET (FRENCH STEW MADE WITH DUCK AND SAUSAGE)
Serve this hearty and elegant stew with chopped Chives and a good french crusty Bread for a wonderful evening. Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.
Provided by 2Bleu
Categories Stew
Time 3h
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F. FOR THE BEANS: In a large saucepan, melt the butter. Saute the onions and celery for 4 minutes, or until they are slightly wilted.
- Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours.
- FOR THE MEATS: In a large oven proof skillet, over medium high heat, combine the flour and oil. Stirring constantly, make a medium brown roux.
- Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted.
- Add the duck legs and sausages and cook for 3 minutes on each side.
- Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes.
- FOR THE GRATINE: In a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Mix well. When the bean/meat mixture is cooked, spoon the gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and add garnishments.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Wade Parker
[email protected]This looks delicious!
Fortune Moila
[email protected]I can't wait to try this recipe!
Byamukama Ruger
[email protected]This dish is also great for leftovers.
Officer Rick
[email protected]I like to add a bit of chopped parsley to the cassoulet before serving.
Zayyan Mehar
[email protected]This cassoulet is best served with a crusty baguette.
Like Video Raju sr
[email protected]I would suggest using a good quality sausage for this recipe.
Joy Ihuoma
[email protected]The beans are perfectly cooked and the sauce is rich and flavorful.
Kakole Rani
[email protected]I love the way the duck and sausage flavors meld together in this dish.
SK Ashik Islam
[email protected]This cassoulet is a labor of love, but it's worth it.
melinda mckay
[email protected]I've been making this cassoulet for years and it's always a hit.
Youssef Youssef
[email protected]This is a great recipe for a special occasion.
MeHrOo Khan
[email protected]I would definitely recommend this recipe to anyone who loves French food.
Starbowy Rick Robinson
[email protected]This is the best cassoulet I've ever had. The flavors are amazing and the meat is so tender.
Nana Esi
[email protected]I made this cassoulet for a dinner party and it was a huge success. Everyone loved it!
Romayne Welch
[email protected]This cassoulet is the perfect comfort food. It's rich, satisfying, and absolutely delicious.
Bella Hossain
[email protected]I love the combination of duck and sausage in this cassoulet. It's a hearty and flavorful dish that's perfect for a cold winter day.
AK APON
[email protected]This was my first time making cassoulet and it turned out great! The recipe was easy to follow and the results were delicious.
Tiresha Ram
[email protected]I've made this cassoulet several times now and it's always a crowd-pleaser. The duck and sausage are a great combination, and the beans are perfectly cooked.
Cho Cho
[email protected]This cassoulet was a hit with my family! The flavors were rich and complex, and the meat was tender and flavorful. I will definitely be making this again.