Cassoulet
Ingredients Yield:6-10 servings
- 600g (3 1/3c) Great Northern Beans, dried
- 250g (1-2) Pork Sausage, large dice
- 2 Duck Legs, salt cured (see note)
- 1 Pork Hock
- 2.5L (10c) Stock (chicken or pork)
- 100g (4 slices) Bacon, diced
- 3 Tomato, concasse
- 2 (small) Onion, medium dice
- 1/2 Leek, medium dice
- 1 Carrot, medium dice
- 1 stalk Celery, medium dice
- 15g (1Tbsp) Kosher Salt
- Sachet:
- 3 cloves Garlic
- 5 stems Parsley
- 3 Bay Leaves
- 4 sprigs Thyme
- 2 sprigs Rosemary
- 5 leaves Sage
Instructions
- In a preheated 400-450 degree Fahrenheit oven roast pork hock and duck legs until golden brown.
- While meat is roasting, in a large pot render the fat from the bacon and sausage until meat is crisp.
- Remove the meat from the pot leaving the fat behind and set aside.
- Caramelize onions, leek, carrot and celery until golden brown and tender.
- Once caramelized add tomato concasse and saute for a few minutes
- Add bacon and sausage back to the pot and deglaze with some of the stock, scraping the bottom clean.
- Add in sachet, beans, roasted duck legs, pork hock and remaining stock.
- Add in salt and bring to a boil.
- Once boiling, place in preheated casserole dish and bake in a preheated 350 degree Fahrenheit oven for 3 hours with a lid.
- Once the three hours are up remove lid, pork hocks and duck legs. Return cassoulet to oven and shred the pork and duck meat.
- Add the meat back to the bean stew stirring around for even distribution. Also remove the sachet at this point.
- Cook in oven for at least 30 -90 minutes uncovered to form a crust. (Tip: Use the broiler function to speed up this process) Also make sure check that there is still liquid in the bean stew, if getting low add more stock.
- Once desired crust is reached remove from oven and serve!
Note: To salt cure duck legs prepare like you would if going to confit. Use salt lemon juice, thyme, rosemary and cover the duck legs wit that mixture. Cover and refrigerate for 24 hours. Rinse off salt prior to use.
Check out the video!
