Cassoulet

Cassoulet
Photo by France Ruffenach

Ingredients

  • Lamb stew
  • 1 clove garlic
  • 3 to 4 duck confit legs
  • 1 medium carrot, halved
  • 1 medium carrot, peeled and coarsely chopped
  • Kosher salt and freshly ground black pepper
  • ½ large onion, peeled and halved, each half studded with 1 whole clove
  • + 22 more ingredients
    • 1 lb. boneless lamb shoulder, neck, or shank meat (about 2 lb. on the bone)
    • ¾ cup dry white wine
    • ½ tomato, peeled and seeded, or ½ cup canned whole tomatoes, drained
    • 1 pig’s foot or 1 small fresh ham hock
    • Kosher salt and freshly ground black pepper
    • ½ rib celery, halved
    • ¼ cup duck fat or olive oil
    • ½ lb. pork rind
    • ½ head garlic, halved across the top
    • 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
    • 2 cups coarse, unseasoned breadcrumbs, toasted, preferably from a baguette
    • 2 cloves garlic
    • ¼ cup duck fat or olive oil
    • 2 cups homemade or low-salt chicken broth or duck stock
    • ½ lb. garlic sausage or sweet Italian sausage that’s not seasoned with fennel
    • 1 onion, peeled and coarsely chopped
    • Extra chicken broth or duck stock for moistening the cassoulet during baking, if needed
    • Bean stew
    • 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
    • 2 tomatoes, peeled and seeded, or 2 cups canned whole tomatoes, lightly squeezed
    • ¾ lb. pork belly or pancetta
    • 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 1/2 cups coarse fresh bread crumbs (from a baguette)
    • 1 1/2 pounds boneless pork shoulder
    • 5 fresh thyme
    • 1 carrot
    • 2 garlic cloves
    • +20 other ingredients
  • Cassoulet
    • 1 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)
    • 2 tablespoons olive oil
    • 8 1/4 cups water
    • 3 tablespoons garlic
    • 1 3-inch piece celery
    • +17 other ingredients
  • Cassoulet
    • 1 1/2 pound boneless lamb shoulder or leg
    • 2 bouquets garnis (see note)
    • 1 1/2 pound boneless pork loin
    • 1/4 cup all-purpose flour
    • +18 other ingredients


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