Languedoc

Cassoulet

Name: Cassoulet
Prep time: 12 h
Cook time: 4 h
Total time: 16 h
Yield: 6 servings
Cuisine: French
Ingredients: 2 cups dry white beans soaked cannellini beans; 4 duck legs ideally confit duck; 300 g pork shoulder and 300 g Toulouse style sausages pork; 100 g in chunks bacon (streaky rashers, streaky bacon); 1 large chopped onion; 1 halved carrot; 1 head cloves peeled garlic; 2 chopped tomato; 2 bay leaf (indian bay leaf); 1 tsp thyme dried mixed herbs (italian seasoning); 500 ml chicken stock (chicken broth); 1 tbsp duck fat or oil cooking oil (vegetable oil); 1/3 cup breadcrumbs; Salt, to taste; 1/2 tsp black pepper

Beans, duck and pork baked low until a crust forms. Break it, stir it, repeat. Patience is the spice.

240 minTime

50 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 240 minutes come after.

Castelnaudary's famous pot2 chapters · 1 min read

Make it your way

Grandma's wayWhite beans, duck confit, pork and Toulouse sausage, baked in a cassole.

The original

766kcalsame

50 gproteinsame

12 gfibresame

240minutessame

Cassoulet.

Per serving, worked out from the ingredient table.

Ingredients

Cannellini beans2 cups dry white beans, soaked

Duck4 duck legs, ideally confit

Pork300 g pork shoulder and 300 g Toulouse style sausages

Bacon (streaky rashers, streaky bacon)100 g, in chunks

Onion1 large, chopped

Carrot1, halved

Garlic1 head, cloves peeled

Tomato2, chopped

Bay leaf (indian bay leaf)2

Dried mixed herbs (italian seasoning)1 tsp thyme

Chicken stock (chicken broth)500 ml

Cooking oil (vegetable oil)1 tbsp duck fat or oil

Breadcrumbs⅓ cup

Saltto taste

Black pepper½ tsp

Method

5 steps

1Simmer the soaked beans with onion, carrot, garlic, bay and thyme in fresh water until just tender. Salt near the end.
2Brown the duck, pork and sausages in fat, then the bacon.
3Layer beans and meats in a deep earthenware dish with the tomato. Pour over stock and bean liquid to just cover.
4Bake at 150 C. When a crust forms, break it and push it under. Repeat two or three times, topping up with liquid if needed.
5Scatter breadcrumbs for the last 30 minutes to finish with a crisp top.

Serve it like this

Bring the earthenware dish to the table with its crust intact and break into it with a big spoon. A sharp green salad cuts the richness.

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Cassoulet

Make it your way

Ingredients

Method

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