Cassoulet

Cassoulet
Photo by France Ruffenach

Ingredients

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

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
    • 1/8 teaspoon black pepper
    • 1 1/2 pounds dried white beans such as Great Northern or cannellini
    • 8 confit duck legs
    • 2 tablespoons garlic
    • +21 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
    • 2 bouquets garnis (see note)
    • 1 cup carrots
    • Salt
    • 12 cups chicken broth
    • 2 tablespoon fresh flat-leaf parsley
    • 1 1/2 cups bread crumbs
    • +16 other ingredients


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