Provided by Moria Hodgson
Categories dinner, casseroles, project, main course
Time 6h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Soak beans overnight in cold water to cover.
- Cut each duck into 10 pieces (legs, thighs, wings, breast cut in half). Salt and leave overnight in refrigerator.
- Drain beans and put them in a large casserole or kettle. Add water to cover. Simmer two minutes, drain and add fresh water to cover. Add the onions, carrots and bouquet garni. Bring to boil, turn down and simmer gently over low heat for 1 1/2 hours.
- In a preheated 325-degree oven, roast the pork loin for 1 1/2 to 2 hours, or until it has reached an internal temperature of 175 to 180 degrees.
- Simmer rind in water to cover for two minutes and cut into 1/4-inch strips and then again into small triangles. Simmer in fresh cold water to cover for 30 minutes. Drain and set aside.
- In a large frying pan, fry the pieces of duck, skin down, until the skin is golden. Reserve the fat for frying potatoes on another occasion.
- Brown the lamb pieces in the frying pan in which you have browned the duck (they do not need extra fat). Put lamb in a casserole, add wine, stock and tomato puree and cook slowly in preheated 325-degree oven for 1 1/2 hours.
- Prick Toulouse sausages all over with a fork and fry until browned. Drain on paper towels.
- Boil the garlic sausage for 30 minutes in water and drain. Slice.
- In a food processor, combine the salt pork, garlic and shallots and blend until smooth.
- With a slotted spoon, remove the carrots from the beans. Turn up the heat under the beans, bringing them to a boil. Stir in the salt pork mixture and immediately turn off the heat. Set aside until final assembly.
- When lamb is cooked, remove from oven and mix the juices from the pan into the beans. Slice the roast pork.
- Arrange a layer of beans in a large casserole. Put pieces of lamb, duck, pork, rind and sausages on top. Add alternating layers of beans and meat, finishing with beans. Bake in preheated 375-degree oven for 30 minutes.
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Nabin Gautam
[email protected]This cassoulet was a bit too rich for my taste. The flavors were good, but it was just too heavy. I think I would prefer a lighter version.
Resham Magar
[email protected]I'm not a huge fan of cassoulet, but this recipe was really good. The flavors were well-balanced, and the meat was tender. I would definitely make this again.
Moana Kira
[email protected]This cassoulet was amazing! The flavors were incredible, and the meat was fall-off-the-bone tender. I will definitely be making this again and again.
Tshifhiwa Nemukula
[email protected]I was disappointed with this cassoulet. The flavors were bland, and the meat was tough. I would not recommend this recipe.
Black Hakar
[email protected]This cassoulet was a bit time-consuming to make, but it was definitely worth it. The flavors were incredible, and the meat was fall-off-the-bone tender. I would definitely make this again for a special occasion.
Azhar Iqbal
[email protected]I'm giving this cassoulet 3 stars. It was good, but not great. The flavors were a bit too strong for my taste, and the meat was a bit tough. I think I would prefer a different recipe.
Boyko Bovsx
[email protected]This cassoulet was a disaster. The beans were undercooked, the meat was dry, and the sauce was bland. I would not recommend this recipe to anyone.
Jeannette Shontell
[email protected]I found this cassoulet to be bland and uninspired. The flavors were not very well-developed, and the meat was tough. I would not recommend this recipe.
Tillie-Blu Williams
[email protected]This cassoulet was a bit too rich for my taste. The flavors were good, but it was just too heavy. I think I would prefer a lighter version.
Hemal Islam
[email protected]I'm not a huge fan of cassoulet, but this recipe was really good. The flavors were well-balanced, and the meat was tender. I would definitely make this again.
Riyasat Khan
[email protected]This cassoulet was a hit with my family. Everyone loved it! I will definitely be making this again.
Yohana Bol
[email protected]I followed the recipe exactly, and the cassoulet turned out perfectly. It was so flavorful and delicious. I will definitely be making this again.
Md sujonsk
[email protected]This cassoulet was amazing! The flavors were incredible, and the meat was fall-off-the-bone tender. I will definitely be making this again and again.
Lynden Wright
[email protected]I was a bit skeptical about making this cassoulet, but I'm so glad I did. It was absolutely delicious! The beans were creamy and flavorful, and the meat was perfectly cooked. I will definitely be making this again.
Khan Sharf
[email protected]This cassoulet is a bit time-consuming to make, but it's definitely worth it. The flavors are rich and complex, and the meat is incredibly tender. I served it with a side of crusty bread, and it was the perfect meal.
Felly Nyamboki
[email protected]I've made this cassoulet twice now, and it's become a favorite in my household. The first time I made it, I followed the recipe exactly. The second time, I made a few changes, like using chicken sausage instead of pork sausage. Both versions were del
Bobbie Gray
[email protected]This cassoulet was a labor of love, but it was well worth the effort. The flavors were incredible, and the meat was fall-off-the-bone tender. I will definitely be making this again.