Cassoulet. Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals.
Layers of ingredients yield layers of flavor in this iconic casserole from southwestern France.
Cassoulet (/ ˌ k æ s ə ˈ l eɪ /, also UK: / ˈ k æ s ʊ l eɪ /, US: / ˌ k æ s ʊ ˈ l eɪ /, French: ; from Occitan caçolet and cognates with Spanish: cazoleja or cazoleta and Catalan: estabousir) is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs), originating in southern.
Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine.
You can have Cassoulet using 15 ingredients and 13 steps. Here is how you cook that.
Ingredients of Cassoulet
- You need 8 oz of pork belly, cubed.
- You need 4 of skin-on chicken legs, thigh and leg separated.
- You need 1 lb of sausage (4-5 links).
- You need 2 Tbsp of duck fat.
- It's 1 lb of beans, soaked 24 hours.
- Prepare 1 of onion, diced.
- You need 2 of carrots, cut in 3" sticks.
- Prepare 2 of celery stalks, cut in 3" sticks.
- It's 9-10 of garlic cloves, whole.
- You need 6 of cloves.
- Prepare 2 of bay leaves.
- You need 1/4 cup of parsley (handful).
- You need 1 qt of chicken stock.
- You need 3 (1/4 oz) of packets gelatin.
- You need of salt and pepper.
The best versions are cooked for hours until the beans and meat meld into a dish of luxuriant, velvety richness. There are many recipes for cassoulet, the classic French dish that gets its name from the pot its baked in. This version includes duck confit and garlic sausage. A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust. [Photographs: J.
Cassoulet instructions
- Preheat oven to 300 F..
- In a dutch oven, melt the duck fat over high heat..
- Hydrate the gelatin in the stock, by sprinkling the dry gelatin over the stock and letting it sit..
- Season the chicken and pork belly with salt and lots of black pepper. If you can't find pork belly, you can use salt pork, but omit the salt from the recipe..
- Brown the pork belly, and remove from dutch oven..
- Brown the chicken and remove from dutch oven..
- Brown the sausage links and any spare chicken that didn't fit into the pot with the original chicken, and remove from the dutch oven..
- Add the veggies, cloves, and bay leaves, scraping the fond from the bottom of the pan. Sauté until onions are translucent..
- Add the stock/gelatin, parsley, and the beans. Stir to distribute and transfer the dutch oven to the oven with the lid ajar and cook for 40 min..
- Remove the carrot, celery, bay, and cloves from the dutch oven..
- Add the reserved meat to the dutch oven arranging the chicken so that it's skin side up. Add water, if needed, to cover the beans..
- Return the dutch oven to the oven and continue to cook, with the lid ajar for 2 more hours. Check the cassoulet occasionally to make sure there is enough liquid to cover beans. If needed, add water..
- Plate with a garnish of parsley..
Kenji Lopez-Alt] The first time I had cassoulet in its home turf it was a revelation. Cassoulet is a French country stew with white beans, chicken, sausage, bacon and vegetables. It's a comfort food recipe you'll love! Cooler weather calls for hearty soul-warming recipes. A long time favorite of mine is Cassoulet, a French country stew that's hearty, relaxed and brimming with great ingredients and flavors.
