Cassoulet is a rich, slow cooked casserole dish originating in the south of France.
- Serves: 6 |
- Difficulty: moderate
- Prep Time : 24 mins |
- Cook Time : 3 mins
½ C (125 ml) salt
8 C (2 l) water
½ C (125 ml) dried haricot beans
¼ C (60 ml) dried kidney beans
3 Tbsp (45 ml) coarse salt
2 Tbsp (30 ml) olive oil
4 C (1 l) white onion, diced
1 Tbsp (15 ml) garlic, crushed
1 tsp (5 ml) sage, chopped
½ tsp (2.5 ml) thyme, chopped
1 C (250 ml) white wine
1 C (250 ml) bacon, diced
6 duck legs, trimmed and cleaned
1 C (250 ml) chorizo, sliced
1 C (250 ml) pork sausage, sliced
4 C (1 l) chicken stock
To make the brine add all ingredients together in a small pot and bring to a boil, remove from heat and allow to cool. Once cooled, add the beans and soak for 24 hours. The next day, drain the brine and rinse the beans.
To prepare the cassoulet begin with the pork skin, rub the coarse salt into the skin and allow to salt for 1 hour. After an hour, wash the salt off and dry completely.
Preheat your oven to 180°C and roast the pork skin until crispy. Remove the pork the oven and slice/chop?
Reduce the oven to 150°C.
In a medium-sized pot heat the oil and caramelise the onions over a low heat. Once nicely browned, add the crispy skin along with the garlic, sage and thyme. Temper for 2 minutes, then place in a food processor and blend until the mixture reaches a smooth purée consistency.
To assemble the cassoulet, begin with a layer of the purée at the bottom of the cassole (earthenware dish), followed by the beans, chorizo, pork sausage, bacon and 2 duck legs. Repeat this process until the cassole is filled and all the ingredients have been used – this should be approximately 3 layers in total. Be sure to use all the purée, as this creates a thick saucy consistency and provides a unique flavor.
When layering is complete, top the cassole with the chicken stock close the lid and place in the preheated oven.Cook untouched for 3 hours, ensure the lid is tightly sealed to prevent any steam from escaping.
When the cooking time is complete, remove from the oven and allow to rest for 30 minutes in the cassole dish before serving.
Serve with plenty fresh baked French loaf and Dijon mustard.