Classic Cassoulet
Cassoulet is a copious dish made of white beans, pork and duck—and is absolutely delicious. Its long cooking time allows all the aromas to develop and create a wonderful marriage of flavours. This is a classic that’s not afraid of rich and complex flavours. Bonus: It leaves a sublime smell wafting through the house.
Ingredients
- 2 cups (400 g) dried white beans (navy, cannellini or Tarbais)
- 1/4 lb (115 g) salt pork, rind removed
- 1 onion, quartered
- 1 carrot, cut into pieces
- 1 garlic bulb, cloves peeled and halved
- 3 flat-leaf parsley sprigs
- 3 thyme sprigs
- 3 bay leaves
- 1 lb (450 g) boneless pork shoulder roast, cut into large cubes
- 3 tbsp duck fat or olive oil
- 3 Toulouse sausages
- 2 large onions, chopped
- 2 carrots, cut into rounds 1/4 inch (5 mm) thick
- 1 cup (250 ml) dry white wine
- 3 confit duck legs
- 2 cups (500 ml) chicken broth
- 1 cup (125 g) breadcrumbs
Instructions
- Place the beans in a large bowl. Cover with water and let soak for 12 hours or overnight at room temperature. Add water, as needed, so that the beans are always well covered. Rinse and drain.
- At the same time, place the salt pork in another bowl. Cover with cold water. Cover the bowl and refrigerate for 12 hours or overnight. Drain.
- Place the salt pork in a small pot. Cover with cold water. Bring to a boil. Remove from the heat and let rest for 15 minutes. Drain.
- In a large pot, combine the beans, salt pork, onion, carrot, garlic, herbs and bay leaves. Season with salt and pepper. Cover with cold water. Bring to a boil. Simmer gently for 20 minutes or until the beans are slightly tender, skimming as needed. Add water during cooking, as needed, so that the beans are always well covered.
- Strain the beans through a sieve placed over a large bowl. Set the cooking liquid and beans aside separately.
- Remove the onion, carrot, herbs and bay leaves from the beans and compost them. On a work surface, cut the salt pork into large dice. Set aside on a plate.
Cassoulet is a copious dish made of white beans, pork and duck—and is absolutely delicious. Its long cooking time allows all the aromas to develop and create a wonderful marriage of flavours. This is a classic that’s not afraid of rich and complex flavours. Bonus: It leaves a sublime smell wafting through the house.