Cassoulet

Cassoulet
Photo by Richard Jung

Ingredients

  • 2 whole cloves
  • 1 carrot
  • 2 garlic cloves
  • ½ teaspoon salt
  • kitchen string
  • 2 fresh parsley
  • 1 Turkish or 1/2 California bay leaf
  • + 19 more ingredients
    • 1 ½ cups coarse fresh bread crumbs (from a baguette)
    • 1 ½ pounds boneless pork shoulder
    • 5 fresh thyme
    • ½ teaspoon black peppercorns
    • 4 quarts water
    • ¾ teaspoon black pepper
    • 2 onions
    • 1 tablespoon salt
    • 2 tablespoons garlic
    • 8 confit duck legs
    • 1 ½ pounds dried white beans such as Great Northern or cannellini
    • 1/8 teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 tablespoon minced garlic
    • 1 pound saucisson l'ail or other fully cooked garlic pork sausage (not cured or dried)
    • 2 tablespoons olive oil
    • cheesecloth
    • 1 17- by 11-inch heavy roasting pan or 7-qt shallow flameproof casserole dish
    • 2 tablespoons fresh flat-leaf parsley

Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 and up to 24 hours, or quick-soak (see cooks' note, below). Drain well in a colander. Make a bouquet garni by wrapping parsley, bay leaf, cloves, peppercorns, and 2 sprigs thyme in cheesecloth and tying with...

View full recipe at Epicurious

Comments

Variations on Cassoulet

  • Cassoulet
    • 3/4 cup dry white wine
    • 1 lb. boneless lamb shoulder, neck, or shank meat (about 2 lb. on the bone)
    • +26 other ingredients
  • Cassoulet
    • 3 fresh thyme sprigs
    • 1 1/2 teaspoons salt
    • 1 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)
    • 8 1/4 cups water
    • 3 tablespoons garlic
    • +17 other ingredients
  • Cassoulet
    • 1 1/2 cups bread crumbs
    • 1 1/2 pound boneless lamb shoulder or leg
    • 2 bouquets garnis (see note)
    • Salt
    • Freshly ground black pepper
    • +17 other ingredients


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