Cassoulet

Cassoulet
Photo by Richard Jung

Ingredients

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

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
    • 1/2 head garlic, halved across the top
    • 1/4 cup duck fat or olive oil
    • +26 other ingredients
  • Cassoulet
    • 1 1/2 teaspoons salt
    • 1 pound dried white beans (preferably Great Northern)
    • 1 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)
    • +19 other ingredients
  • Cassoulet
    • 1 cup parsnips
    • 1/4 cup all-purpose flour
    • 6 cups beef broth
    • 1 3/4 pound duck confit
    • 1 1/2 cups bread crumbs
    • 2 tablespoon fresh flat-leaf parsley
    • +16 other ingredients


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