Cassoulet

Cassoulet
Photo by France Ruffenach

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
  • 2 cloves garlic
  • 1 medium carrot, halved
  • Extra chicken broth or duck stock for moistening the cassoulet during baking, if needed
  • ½ lb. garlic sausage or sweet Italian sausage that’s not seasoned with fennel
  • ½ lb. pork rind
  • + 22 more ingredients
    • 1 pig’s foot or 1 small fresh ham hock
    • ½ tomato, peeled and seeded, or ½ cup canned whole tomatoes, drained
    • ¼ cup duck fat or olive oil
    • ¼ cup duck fat or olive oil
    • 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
    • ¾ cup dry white wine
    • ½ head garlic, halved across the top
    • 1 lb. boneless lamb shoulder, neck, or shank meat (about 2 lb. on the bone)
    • 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
    • Bean stew
    • 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
    • 1 onion, peeled and coarsely chopped
    • 1 medium carrot, peeled and coarsely chopped
    • Kosher salt and freshly ground black pepper

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
    • 5 fresh thyme
    • 1 1/2 pounds boneless pork shoulder
    • 1/2 teaspoon black peppercorns
    • 4 quarts water
    • 1 tablespoon minced garlic
    • +20 other ingredients
  • Cassoulet
    • 1 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)
    • 2 tablespoons olive oil
    • 3 fresh flat-leaf parsley sprigs
    • 4 confit duck legs
    • +18 other ingredients
  • Cassoulet
    • 1 1/2 pound boneless pork loin
    • 1 1/2 pound boneless lamb shoulder or leg
    • Freshly ground black pepper
    • 1/3 cup dry white wine
    • +18 other ingredients


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