Recipes

Cassoulet

Cassoulet
(Serves 8 – 10)
1 lb dried white beans (preferably Great Northern)
 6 cups cold water
2 cups beef or chicken stock
1 onion, peeled and studded with 4 cloves
3 fresh thyme sprigs
1 bay leaf
4 cloves garlic, peeled and slightly smashed
3 tbsp. tomato paste
2 confit duck legs
1 to 2 tablespoons olive oil (if necessary)
2 onions, chopped
2 cloves garlic, minced
1 stalk celery, diced
1 carrot, diced
1 lb. pork  cut into ¾ inch cubes (boneless rib roast)
1 lb cooked lamb sausage* or smoked pork kielbasa, cut crosswise into 1/2-inch-thick slices
 
Topping :
2 cups coarse fresh bread crumbs (preferably from a baguette)
2 tbsp. finely chopped parsley
1 tbsp. butter
 1 teaspoons salt
 1/2 teaspoon black pepper
 
 
1. Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander. (Or cover by 2 inches, bring to a boil. Turn off heat and soak for 1 hour. ) Drain and proceed to step 2.
 
2.  Transfer beans to a 6- to 8-quart oven proof Dutch oven  and bring to a boil with the water, stock, onion, thyme, bay leaf  and 4  garlic cloves. Reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes. Stir in tomato paste and simmer until beans are tender, about 15 minutes more.  Remove the thyme sprigs and onion pieces.
 
3. While the beans are simmering.  Remove the duck legs from their package.
 
4. Brown the legs in a large skillet until crispy. Set aside.
 
5. Add the olive oil to the skillet and brown the pork pieces.   Set aside.
 
6. Add the onion, garlic, celery and carrot  to the skillet and cook until lightly caramelized.
 
7. When the beans are tender, add the onions along with the pork, lamb sausage. Remove the skin from the duck and pull off the meat. Add to the beans. Season with salt and pepper to taste.
 
8.  Preheat oven to 350F.
 
9. Combine the topping ingredients in a bowl. Using your fingertips, work in the butter until combined. Sprinkle the breadcrumb mixture over top of the bean/meat mixture.
 
10. Bake a further 45 minutes to one hour until the breadcrumbs are golden and the mixture is bubbling around the edges. Serve with a light salad.
 
Note: Cassoulet can be made a day in advance up to step 7. And refrigerated.