Cassoulet

Cassoulet
Photo by France Ruffenach

Ingredients

  • ½ head garlic, halved across the top
  • ¼ cup duck fat or olive oil
  • 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
  • Bean stew
  • ½ large onion, peeled and halved, each half studded with 1 whole clove
  • ¼ cup duck fat or olive oil
  • ½ rib celery, halved
  • + 22 more ingredients
    • Lamb stew
    • 2 cloves garlic
    • ½ lb. pork rind
    • ½ lb. garlic sausage or sweet Italian sausage that’s not seasoned with fennel
    • 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
    • 1 pig’s foot or 1 small fresh ham hock
    • 1 medium carrot, halved
    • 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 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
    • 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
    • 2 cups coarse, unseasoned breadcrumbs, toasted, preferably from a baguette
    • 1 clove garlic
    • 3 to 4 duck confit legs
    • 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
    • 5 fresh thyme
    • 1 tablespoon salt
    • 1 1/2 pounds boneless pork shoulder
    • +22 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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