Why Duck Cassoulet is the Ultimate Comfort Food
This classic French Duck Cassoulet Recipe is slow-cooked beans with vegetables and herbs that are then baked with duck confit and sausage for an unbelievable meal. Duck cassoulet is easily in my top 3 all-time favorite dishes to eat.
Ingredients for this recipe:
• 2 tablespoons olive oil or duck fat
• 1 pound pork belly, cut into 1” cubes
• 4 pork sausages
• 1 large peeled medium-diced yellow onion
• 1 large or 2 medium peeled medium-diced carrots
• 2 medium-diced ribs of celery
• 10 finely minced garlic cloves
• 1/3 cup quartered cherry tomatoes
• 1 cup dry white wine
• 6 cups chicken stock
• 4-5 parsley stems and leaves
• 8-0 fresh thyme sprigs
• 1 bay leaf
• 4 duck confit legs
• coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 30 minutes
Cook time: 4 hours 25 minutes
Procedures:
1. Cover the beans in a container with 4 to 6 inches of cold water. Cover and let them sit for 12 to 24 hours or overnight.
2. Add oil or duck fat to a large Dutch oven pot over medium-low heat.
3. Place in the pork and cook for 12 to 15 minutes or until lightly browned and some of the fat has been rendered. Set them to the side on a plate or bowl.
4. Add the sausages, turn the heat to medium, and sear for 3 to 4 minutes per side or until lightly browned. They do not need to be cooked through. Set them aside.
5. Stir in the onions and cook over low to medium heat for 25 to 30 minutes or until well browned. Come back and stir them every 5 to 7 minutes.
6. Add the carrots and celery, and sauté over medium heat for 2 to 3 minutes.
7. Stir in the garlic and cook just until it becomes fragrant, which takes about 30 to 45 seconds.
8. Next, stir in the tomatoes and cook for a further 1 minute.
9. Deglaze with white wine and cook until most of it has been absorbed into the vegetables. There may be a few tablespoons left, which is fine.
10. Strain the beans and add them to the pot with lightly browned pork, chicken stock, parsley, thyme, bay leaves, salt, and pepper.
11. Bring the beans to a boil over high heat, then cover and simmer over low heat for 1 hour or just until tender.
12. Remove the lid and place in the sausage and duck confit by slightly pressing them through the beans and vegetables so they are not all sitting on the top.
13. Bake in the oven for 1 ½ to 2 hours at 375° on a rack in the lower third section.
14. Serve in the pot or separately in bowls.
How To Make a Cassoulet step by step | French Cooking academy visit south of France
How To Make a Cassoulet in video. an easy to follow step by step cassoulet recipe where you can learn this famous french bean stew secrets. this video will give you a real life insight of how traditional hearty French food is made
This cassoulet video tutorial will show you the steps required to get a real cassoulet . however keep in mind that this recipe is best using local french produce. the recipe has not been tested with alternative produce.
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Recommended items for this recipe
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Great all purpose earthenware dish :
Great Ballon glasses wine drinking:
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Cooking time and tips:
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The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook.
The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes.
After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans .
Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually:
1 hour first, until the juices evaporates and a crust forms at the top of the beans.
Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn
the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish.
A traditional cassoulet has to be cooked in a Cassole (Earthware) pot
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The story
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Stephane is travelling to the south of France to visit his old friend Jerome roussillon, Jerome is a qualified chef and a member of the Escoffier disciples ( the town of Revel, France.
After many years in the region, Chef Jerome had plenty of time to fine tuned his Cassoulet making skills and has agreed to share his recipe with us.
The cassoulet recipe you will see in this video is one of the many traditional way of making that typical French bean stew.
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About the French Cassoulet:
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The name Cassoulet from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting side.
It is important to note that there is 2 schools in the usage of breadcrumbs and tomatoes when making a cassoulet, therefore between the towns of Toulouse, Carcassonne, Villefranche de Lauragais, Revel and Castelnaudary, Cassoulet recipes can be made with or without Breadcrumbs and tomatoes.
in the video the cassoulet chef jerome is sharing is his recipe which is inspired of the Villefranche de Lauragais style cassoulet
For more information on Chef Jerome Roussillon please visit his website: lapoelee.com
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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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!
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French Sausage & Bean Casserole
This is a simplified take on cassoulet, the famous French bean casserole. I keep the sausage but skip the confit duck, and affectionately dub it ‘Poor Man’s Cassoulet’. One bite though and you’ll know there’s nothing poor about this dish.
This recipe is exclusive to the RecipeTin Eats Dinner cookbook!
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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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