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Cassoulet
Confit duck, Toulouse sausage and pork in creamy lingot beans under a crackled crust that's broken and re-formed — the two-day dish that owns a winter charter
- Prep
- 45 min
- Cook
- 240 min
- Serves
- 8
Ingredients
- Dried lingot or cannellini beans — 800 g (soaked 12 h)
- Duck confit legs — 4
- Toulouse sausages — 6 (about 700 g)
- Pork shoulder, 5 cm cubes — 500 g
- Pork skin/rind — 150 g
- Duck fat — 60 g
- Onion, chopped — 200 g
- Carrot, chopped — 150 g
- Garlic — 30 g
- Tomato paste — 40 g
- Chicken stock — 1.5 L
- Thyme — 6 sprigs; bay 2; cloves 2
- Fine salt — 14 g; black pepper 2 g
Method
- Simmer soaked beans with pork rind, half the onion, carrot, 2 garlic cloves, thyme, bay and cloves, 60–75 min until just tender. Keep the liquor; dice the rind.
- Brown pork shoulder in duck fat; remove. Brown sausages; halve them. Sweat remaining onion and garlic; add tomato paste, 2 min.
- Combine beans, rind, pork, onion base, salt, pepper and enough bean liquor + stock to cover by 1 cm in a deep earthenware dish.
- Bake at 150 °C, uncovered, 90 min; break the crust and baste it under.
- Add sausages and confit legs (skin up), pushing into the beans; bake 60–90 min more, breaking the crust once more — tradition says seven times; three will do.
- Rest 20 min; the beans should be creamy, the top deeply burnished.