Cassoulet
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Category
Steph
Cuisine
French
Author:
Stephane Pois
Servings
6
Prep Time
30 minutes
A traditional French Cassoulet is a rich, warm dish from the southwest region. It contains sausage, pork, and white beans and is an especially delicious way to bring French cooking home.
Ingredients
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1 cup (215g) dried cannelini beans
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2 teaspoons olive oil
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500g pork belly, cut into 2cm pieces
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200g speck, cut into batons
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500g French-style fresh pork sausages, such as saucisses de Toulouse
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2 duck marylands or breast fillets
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2 brown onions, coarsely chopped
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2 garlic cloves, crushed
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1 sprig thyme
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1 sprig rosemary
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400g can chopped tomatoes
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4 cups (1L) Stock Chicken
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1 1/2 cups (105g) fresh breadcrumbs (made from day-old bread)
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30g butter, melted
Directions
Place beans in a medium bowl and cover with plenty of cold water. Set aside overnight to soak.
Step 2
Preheat oven to 140°C. Heat oil in a large casserole pan over high heat. Add one-third of the pork and cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Repeat in 2 more batches.
Step 3
Add speck to the pan and cook, stirring, for 2 minutes or until brown. Transfer to bowl. Add Chorizo and cook, turning occasionally, for 5 minutes or until brown all over. Slice thickly diagonally.
Step 4
Add duck and cook for 4-5 minutes each side or until browned. Transfer to the bowl. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add pork, speck, sausage and duck, thyme and rosemary. Drain beans. Add beans, tomato and stock. Remove from heat.
Step 5
Bake in preheated oven, covered, for 1 1/2 hours or until tender. Remove the duck marylands. Use forks to coarsely flake and return to the cassoulet. Combine breadcrumbs and butter in a bowl. Sprinkle breadcrumb mixture over cassoulet. Bake, uncovered, for 30-40 minutes or until top is crisp and golden. Remove from oven and serve