Amazing CASSOULET made from scratch
Let’s make Cassoulet! Sure, you can buy duck confit and Toulouse sausage from a good butcher, but then we wouldn’t have ourselves this video, would we? For serious, I’m super pumped to be able to share this one with you. A lot of planning and energy went into this video so I hope you dig it. As usual, please leave any questions that you have in the comments and I’ll answer them. Disclaimer: I apologize in advance for any mispronunciations. My French is non-existent… Cook on! ???????? Adam
Example workflow…
Day 1 - Make Toulouse sausage, fabricate duck, render duck fat and prepare/season duck legs for confit.
Day 2 - Make duck confit, pre-soak beans.
Day 3 - Finish crisping confit, cook beans, build and finish the final cassoulet.
Sous Vide Time/Temperature...
185F for 6-8 hours
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FULL CASSOULET INGREDIENTS…
For the Beans...
2.5 pounds White Beans (1kg)
1 Yellow Onion (375g)
1 Carrot (56g)
1.5 tbsp Tomato Paste (28g)
3 medium Tomatoes (528g)
5 Garlic cloves (15g)
6-8 cups Chicken Stock (plus 2-3 cups more for later)
2/ 3 lb Pork Belly (300g)
1/ 2 lb Ham
3 tbsp Red Wine Vinegar (45ml)
3 tbsp Duck Fat (45ml)
3 tbsp Salt (35g)
For the Herb Sachet in the Beans...
Small Bundle Fresh thyme (5g)
Small Bundle Fresh Parsley (9g)
2 bay leaves
1 tsp Black Peppercorn (3g)
1 tsp Juniper Berries(2g)
4 cloves (.5g)
Additional Meat for the final Cassoulet…
4-5 Pork Spare Ribs (400g)
3 six inch Toulouse Sausage Links(400g)
Bundle of Fresh Thyme
2 Bay Leaves
2 tbsp Duck Fat (30ml)
Duck Confit…
4-6 Duck Legs
Duck Fat to submerge legs
Thyme (fresh, picked and pressed in)
Zest from half an Orange
6 Garlic Cloves (1 per leg)
Salt (about a half teaspoon per leg)
Cracked Black Pepper TT
Toulouse Sausage… (recipe yields 5lb or 15-20 links)
3.5 pounds Pork Shoulder (1.6 kg)
1.5 pounds Fatback (680g)
3/4 cup White Wine (175ml)
1/4 cup Brandy (60ml)
3 tablespoons Kosher salt (40g)
3 tablespoons minced garlic (50g, 15-20 cloves)
1 tablespoons ground black pepper 8g
1 tablespoon ground white pepper 8g
1 teaspoon Nutmeg, freshly grated (optional)
10-12 feet Natural Hog Casings (32-38mm)
*serve with additional red wine vinegar and a nice bottle of light red wine.
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STUFF THAT I USE…
Tabletop Induction Burner -
Cassoulet “Tarbais” Beans -
KitchenAid Stand Mixer -
KitchenAid Meat Grinder -
Staub Dutch Oven - *this is green, but mine is “white truffle”
Cheesecloth -
Where I buy Spices - spiceology.com
Mini Microplane -
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
History of Cassoulet...
Preserving meat in France (about Confit)…
*This video was NOT sponsored by anybody.
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Intro (0:00)
Making Toulouse Sausage (1:00)
Duck Breakdown / Rendering Fat (6:14)
Prepping Duck Confit (7:32)
Making Duck Confit (8:24)
Soaking the Beans (10:23)
Cassoulet ingredient overview (10:53)
Making the beans / Preparing additional meats (11:21)
Building & Finishing the Cassoulet (15:33)
Final Thoughts (18:32)
Sausage Cassoulet | Jamie Oliver | 30 Minute Meals
This little trip down memory lane takes us back to Jamie cooking up the perfect meal in just 30 minutes.
In this episode Jamie's going full-on comfort food with three fabulous dishes: a rich sausage and bacon cassoulet, steamed greens, and a delicious cheats pavlova. Perfect for when you're looking for a quality meal in no time at all.
Jamie's 30 Minute Meals originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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Cooking Cassoulet with Ariane and D'Artagnan
Ariane Daguin, founder and owner of D'Artagnan, makes her cassoulet recipe with the signature kit available at dartagnan.com. This classic French dish is a comfort food favorite consisting of beans and preserved meats cooked together for hours. Cassoulet is easier than it looks - all you need is time to make this flavorful one-pot meal.
Find all the ingredients you need in our cassoulet recipe kit:
Get our traditional cassoulet recipe here:
Cassoulet — Frenchy meat and bean stew
Thanks to Trade Coffee for sponsoring! Get a free bag of fresh
coffee with any Trade subscription:
This is a method, not a recipe. It's just a beans and meat stew — improvise it!
Cassoulet recipe! Easy Cassoulet. French cassoulet recipe. Quick dinner recipe.
Traditional Cassoulet with Duck Confit, Toulouse Sausage and Pork Belly
Hi there, as there are some problems with the sound track volume on this video, i made a different remake you can watch here:
This traditional recipe is inspired by the 1929's cookbook “Le Festin occitan” written by chef Prosper Montagné. It is still made the traditional way in Castelnaudary the town of cassoulet's origin.
There is no simple, easy or quick way to make cassoulet, This authentic dish needs labor, patience and a procedure of low and slow cooking and baking, that's what distinguishes cassoulet from any other bean stew
You can find some more history here:
Detailed recipe:
The cassoulet (from Occitan “caçolet”) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally it was made from fèves.
The cassoulet, still called “estouffet” in the seventeenth century, takes (in the eighteenth century) the name cassoulet, from the dish in which it cooked, the cassole, a clay casserole used since the ancient times to cook all sorts of stews and ragouts.
The quarrel over the region and town of origin of the cassoulet appeared at the end of the 19th century when a magazine “La Revue Méridionale” published an article in 1890 claiming that the only authentic cassoulet comes from Castelnaudary.
You can find many variations of cassoulet recipes, the most renowned are those from Castelnaudary, Carcassonne and Toulouse.
One of the oldest cookbooks in France, the 14th century: le Viandier written by Taillevant, (his real name was Guillaume Tirel, a cook for several kings for over 60 years), gives some indications to the cassoulet origins.
Taillevant describes recipes of pies and stews, including the ragout of mutton and pork with beans.
The historians think that Taillevant could have been inspired by an Arabic book written by Mohamed de Bagdad in 1226, which reveals an extremely refined kitchen.
Ingredients: 5 persons
5 duck legs
5 sausages (Toulouse style)
1 kg pork belly
400 grams salted bacon
Pork bard (pork rind traditionally)
(To cover the oven plate)
1 kg duck fat for cooking
1 kg white beans
(Lingots Lauragais or Tarbais in France)
(Cannellini or great northern beans as alternative)
2 garlic bulbs
1 onion
2 carrots
2 celery stalks
1 leak
4 poultry stock cubes
(Chicken and pork bones traditionally)
1 bunch of thyme
8 bay leaves
4 cloves
1 nutmeg
1 tbsp black peppercorns
2 tbsp crushed black peppercorns
Course sea salt
Convection oven: 170° Celsius for 3 ½ hours
Classic oven: 180° Celsius for 3 ½ hours
HELPFULL LINKS:
The gourmet Gambit web site;
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