Cassoulet

Cassoulet
Photo by France Ruffenach

Ingredients

  • ½ lb. garlic sausage or sweet Italian sausage that’s not seasoned with fennel
  • ½ lb. pork rind
  • 2 cloves garlic
  • ¼ cup duck fat or olive oil
  • Bean stew
  • 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
  • ¼ cup duck fat or olive oil
  • + 22 more ingredients
    • Lamb stew
    • ¾ lb. pork belly or pancetta
    • 2 cups homemade or low-salt chicken broth or duck stock
    • 2 tomatoes, peeled and seeded, or 2 cups canned whole tomatoes, lightly squeezed
    • ¾ cup dry white wine
    • 1 onion, peeled and coarsely chopped
    • 1 medium carrot, peeled and coarsely chopped
    • Kosher salt and freshly ground black pepper
    • 1 lb. boneless lamb shoulder, neck, or shank meat (about 2 lb. on the bone)
    • Kosher salt and freshly ground black pepper
    • 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
    • ½ tomato, peeled and seeded, or ½ cup canned whole tomatoes, drained
    • Extra chicken broth or duck stock for moistening the cassoulet during baking, if needed
    • 1 medium carrot, halved
    • 1 pig’s foot or 1 small fresh ham hock
    • ½ head garlic, halved across the top
    • ½ large onion, peeled and halved, each half studded with 1 whole clove
    • ½ rib celery, halved
    • 3 to 4 duck confit legs
    • 1 clove garlic
    • 2 cups coarse, unseasoned breadcrumbs, toasted, preferably from a baguette
    • 1 lb. dry white beans, such as cannelini or Great Northern

Soak the beans overnight in enough cold water to cover them well. Drain, rinse, and pick through them for stones and damaged beans. In a large saucepan, cover the pig’s foot or ham hock, pork belly or pancetta, and pork rind with cold water. Bring to a boil, simmer for 3 minutes, drain, and rinse...

View full recipe at Fine Cooking

Comments

Variations on Cassoulet

  • Cassoulet
    • 1 pound saucisson l'ail or other fully cooked garlic pork sausage (not cured or dried)
    • 1 Turkish or 1/2 California bay leaf
    • +23 other ingredients
  • Cassoulet
    • 1 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)
    • 1 3-inch piece celery
    • kitchen string
    • 3 fresh flat-leaf parsley sprigs
    • +18 other ingredients
  • Cassoulet
    • 6 tablespoon olive oil
    • 1 teaspoon garlic
    • 1 pound slab bacon
    • 2 small yellow onions
    • 1 1/2 pound boneless pork loin
    • +17 other ingredients


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