Updated: May 9, 2018
Who doesn't like a good & traditional Cassoulet to warm up our heart? It's so good and also very simple to make. Here is how:
2.2 pounds of White Dried Beans (flageolet)
4 or 5 Confit Duck Legs
1 pound Toulouse Sausages
0.5 pound of Pork Rinds
1.1pound of Pork Ribs
0.5 pound of cured ham
12 Garlic cloves
1 large Onion
1 Tablespoon of Tomato Paste
3 Tablespoons of Vinegar
3 Tablespoons of Duck Fat
1 Teaspoon of Juniper Berries
Bouquet Garni (Aromatic herbs, Thyme sprig, Bay Leaf)
1 Teaspoon of Blackpepper
Sea Salt & Pepper
The first step is to cook the beans. To do so, put the pork rinds in a pan, and add the beans on top of it. Next, pour the chicken stock, add all the vegetables and aromatics: the tomatoes cut in quarters, whole carrots, tomato paste, garlic (save some for the meats), whole onion, all the herbs, vinegar and duck fat (save some for the meat as well). Then add a little bit of water to cover the mixture. Cook it on medium heat for 1hour and 15minutes.
Now it is time to pre-cook the sausage and pork ribs. Add thyme, garlic, bay leaves, sea salt and duck fat in a pan and put it in the oven at about 400 degrees for 15 minutes.
While the beans are cooking, do not forget to skim the top and remove the scum regularly.
Once all the meat in cook, roughly cut it, save the juice and put it in the beans.
Build your Cassoulet, add all the ingredients together (except the duck legs confit) and put it back in the oven for one to two hours. A crust should appear on the top, add a little of chicken stock regularly to hydrate the beans. Once they are all cooked, add the duck legs confit and back in the oven. Then, it's time to eat!
Tip 1: If you want to take your Cassoulet to the next level, add a little bit of Piment d'Espelette.
Tip 2: You can simplify the recipe by reducing the amount of meats (keep only the duck leg and Toulouse Sausages).
Shop online for quality ingredients right here.
Credit to French Cooking Academy