Traditional cassoulet

Savory recipes Fall Winter 1+ hour Medium difficulty Cocotte en fonte

Prep time

25 minutes

Cooking time

90 minutes + 35 minutes

Serves

6 people

Method

Soak the beans in cold water for 12 hours
Blanch the pork rinds and pork ribs in a saucepan of boiling water, then set them aside
Sweat the carrots, diced onions (5 mm cubes), and peeled tomato with the duck fat in a cast iron Dutch oven
Place the pork rinds on the bottom of the Dutch oven, then add the drained beans, the bouquet garni, and the pork ribs without seasoning
Drench with the duck stock and garlic and let cook for 90 minutes
During this time, brown the confit duck, Toulouse sausages, garlic sausage, and sausages with skin
Set aside, deglaze (remove the oil then recover the juices by dousing with duck stock), then pour the liquid over the beans
After 60 or 90 minutes of cooking, top the dish with the well-browned meat
Season as needed
Blend the remaining peeled garlic cloves with 5 cl (1/5 cup) of water then add to the dish
Bake in the oven for 35 minutes, then set aside
If possible, make the cassoulet a few days before so it can be cooked several times
Serve in its baking dish

Ingredients

1 kg (2.2 lbs) dried white beans
2 carrots
2 onions studded with a clove
1 tomato
Thyme
Bay leaf
10 cloves of garlic
200 g (7 oz) salted pork belly or pork ribs
6 confit duck legs
6 pork rind sausages
6 slices of garlic sausage
6 Toulouse sausages (100 g or 3.5 oz each)
150 g (5.3 oz) duck fat
150 g (5.3 oz) uncooked pork rinds
3 L (12 and 1/2 cups) duck stock

Utensil

Dutch oven

Why cook in a Dutch Oven?

Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.