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France · Cuisine du Sud-Ouest
Cassoulet de Castelnaudary
Lingot beans simmered with pork, Toulouse sausage and duck confit, finished with a golden crust in the oven.
translation Translated from French. Translation by Mathieu Garnier. Read the original
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- Servings
- 8
- Preparation
- 40 min
- Cooking
- 180 min
- Resting
- 720 min
- Total
- 940 min
- Difficulty
- Advanced
Cuisine / tradition: Cuisine du Sud-Ouest (FR) — declared by the author
- Main dish
- Slow-cooked
- Baked
- Celebration
- Batch cooking
Ingredients
For 8 servings
- 500 g dried lingot beans
- 4 piece duck confit legs
- 4 piece Toulouse sausages
- 400 g fresh pork belly
- 200 g fresh pork rind
- 2 piece onions
- 1 piece carrot
- 4 clove garlic
- 3 piece tomatoes
- 1 piece bouquet garni
- 2 tbsp duck fat
Method
- Step 1. The day before, soak the beans in cold water.⏱ 720 min
- Step 2. Drain them and cover with cold water with the rind, onion, carrot and bouquet garni. Bring to the boil, skim, then cook at a simmer until almost tender.⏱ 75 min
- Step 3. Meanwhile, brown the pork belly pieces and the sausages in the duck fat. Set aside.
- Step 4. Fry the onion, garlic and chopped tomatoes in the same fat to make a fragrant base.⏱ 10 min
- Step 5. In a large earthenware dish, alternate beans, meats and the fragrant base. Moisten with some of the cooking liquid. Lay the duck confit legs on top.
- Step 6. Bake in a slow oven (160 °C). When a crust forms, push it into the mass; repeat several times, until a golden crust remains.⏱ 100 min
Story and cultural note
Cassoulet is a dish from the Languedoc whose version is defended separately by Castelnaudary, Carcassonne and Toulouse. White beans, pork and the crust formed during cooking are common to all; duck or goose confit, Toulouse sausage and mutton vary. It is prepared over several days for large tables.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
ContainsCelery
