Cassoulet

Cassoulet
Photo by Richard Jung

Ingredients

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

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 lb. garlic sausage or sweet Italian sausage that’s not seasoned with fennel
    • 1/2 lb. pork rind
    • 2 cloves garlic
    • +25 other ingredients
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    • 1 tablespoon tomato paste
    • 2 cups onion
    • 3 tablespoons garlic
    • 1 14-oz can stewed tomatoes
    • 1 8-inch square of cheesecloth
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  • Cassoulet
    • 1 cup eeks
    • 6 tablespoon olive oil
    • 1 teaspoon garlic
    • 1 pound slab bacon
    • 2 small yellow onions
    • 1 1/2 pound boneless pork loin
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