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
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Easy Weeknight Cassoulet | In The Kitchen With
Dawn Perry shares an effortless weeknight version of the classic cassoulet stripped down to its most essential parts. The result is a forgiving dish that only needs beans, standard aromatic vegetables, some kind of sausage (she uses Italian!), and a crunchy topping. It’s a deeply satisfying, warming meal that’s easy and quick to prepare at any time. GET THE RECIPE ►►
PREP TIME: 15 minutes
COOK TIME: 25 minutes
SERVES: 4
INGREDIENTS
4 tablespoons olive oil, divided
4 sweet Italian sausages (about 1 pound total)
1 onion (any color), chopped
1 stalk celery, thinly sliced
2 garlic cloves, smashed and chopped
Kosher salt
Freshly ground black pepper
2 (15.5-ounce) cans cannellini or white northern beans (undrained)
1 teaspoon white wine vinegar
1 cup panko, coarse fresh bread crumbs, or cracker crumbs
⅓ cup chopped fresh parsley
From READY, SET, COOK by Dawn Perry. Copyright © 2021 by Dawn Perry. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.
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Cooking Julia Child's Cassoulet should be an Olympic Sport
Julia Child's Super Famous Cassoulet - recipe from Mastering the Art of French Cooking volume 1. #juliachild #jamieandjulia #antichef #cassoulet
00:00 What is Cassoulet?
02:12 Casserole Roasted Pork
06:38 Pork Rind Shenanigans
10:06 The Beans!
12:33 Lamb & Big Bertha
18:52 Sausage Cakes
20:58 No time for interlude
25:36 Finally, Let’s Assemble
27:48 Cook it!
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Mastering the Art of French Cooking Vol 1 & 2:
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Cooking Cassoulet with Chef Daniel Boulud
Cassoulet War winner and restaurateur Chef Daniel Boulud cooks up his award-winning cassoulet at Bar Boulud in New York City, sharing tips and tricks of this classic French dish.
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The Best Chicken, Sausage and Bean Stew | Chef Jean-Pierre
Hello There Friends, Recently, I prepared a delightful Traditional Cassoulet. Many of you expressed concerns regarding the availability of the ingredients or the time consuming process of cooking it. I completely understand your perspective! Allow me to demonstrate how effortless it can be to make it! Join me in learning the simplified version of Cassoulet, and I am certain you will adore it. Let me know what you think in the comments below!
RECIPE LINK:
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VIDEOS LINKS:
Traditional Cassoulet:
Duck Confit:
How To Thicken Anything (Roux):
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PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven:
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❤️ Garlic Olive Oil:
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❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
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Simple Homemade Cheater Cassoulet | SAM THE COOKING GUY
It’s French...it’s delicious...and it’s a shortcut to something you’ll love.
00:00 Intro
00:42 Cooking bacon & vegetables
1:09 Slicing & adding in sausage
1:43 Adding garlic
2:09 Adding remaining ingredients
3:04 Making bread topping
3:10 Topping & baking
3:50 Serving
4:32 First Bite
5:24 Outro
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???? INGREDIENTS:
➔ Bacon
➔ Yellow Onion
➔ Carrot
➔ Portugese Sausage
➔ Garlic
➔ Oil
➔ Cooked Chicken Thighs
➔ Canned Diced Tomatoes
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➔ White Wine
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➔ Thyme
➔ Salt
➔ Pepper
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