Cassoulet
Cassoulet is rich and warming, this classic French casserole which contains confit duck, white beans, pork and sausages slow cooked in a meat stock.
Cassoulet (6 portions):
500g Tarbais bean (dried)
1 Onion pique
2 Carrots
1 Bouquet garni (wrapped in leek)
1 Morteau sausage
400g Pork belly
400g Pork skin (rolled)
3 Toulouse sausage
3 Confit duck leg
50g Duck fat
750g Onion (diced)
25g Garlic (sliced)
6 Thyme sprigs
125g Tomato
20g Parsley (chopped)
Salt
Ground white pepper
30g Fine breadcrumbs
Soak the dried beans for 12 hours, changing the bean water three times during this period.
To a large pan add your: beans, onion pique, carrots, bouquet garni, morteau sausage, pork belly and rolled pork skin. Bring to simmer and cook for approx. 15mins then remove your sausage. Continue at a low temperature for around another 1.5h or until the beans are tender. Only add salt once the beans are cooked.
Colour the Toulouse sausage quickly in a frying pan, followed by the duck leg.
In the same pan add the sliced onions and cook slowly until caramelised, about 10-15 minutes. Reduce the heat, add the garlic and cook for a further 10 minutes, or until the mixture is close to a puree consistency. Add your picked thyme.
Dice the cooked pig skin from the beans and add to your onions followed by the tomato and chopped parsley.
Add your cooked beans and bean stock to the onions and start to build your cassoulets.
Layers of beans and sliced meats. Finish with a dusting of breadcrumbs and place into the oven to cook. 160C for 30 minutes or until the top is gratinated.
