Depending on where you go in France, you will be told that Cassoulet originated in Toulouse or Carcassonne. There are almost as many variations of this traditional recipe as there are citizens of these towns. The two constants that you will find are a casserole that will typically take all day to prepare and the unflinching certainty that the Cassoulet that you are eating is absolutely the best you will ever have.
Making a duck confit is the most time consuming of the steps in making the perfect Cassoulet and will extend preparation time to about 3 days. The creamy texture of duck confit is absolutely worth the time when you have it but if you are like most cooks these days, your need to make a quick and tasty meal wins out over tradition.
Not to fear, with this recipe, you will create a beautiful and delicious Cassoulet Casserole that will win you praise. Total prep and cooking time will be about 1 1/2 hours.
When served along with a crusty loaf of French bread, you will have your entire meal in one pan.
Cassoulet
Ingredients:
- 6 thick slices of bacon, each cut into 3 parts
- 1# boneless duck breast
- 1# andouile (or any good garlic sausage)
- 1 16 oz can canelli beans (white kidneys)
- 1 16 oz can red kidney beans
- 2 carrots peeled and sliced
- 1 16 oz can diced tomatoes
- 1 tsp salt
- 1/2 tsp dried parsley
- 1/2 tsp ground dried bay leaf (can be found in middle eastern markets)
- 1/2 tsp dried rosemary
- 1/4 tsp ground dried thyme
Method :
- Heat a wide frying pan over med heat
- Pre-heat oven to 350
- Cook bacon pieces until crisp
- Remove bacon from pan with slotted spoon, leaving drippings in pan
- Cut each duck breast into 2 or 3 pieces
- Brown duck, skin side down, in bacon grease for 4 to 5 min
- Turn duck over and brown an additional 3 min
- Slice sausage into 1/2" to 3/4" pieces
- Arrange duck breast and sausage pieces in the bottom of a 13 x 9 pan (or a large ovenproof casserole)
- Drain beans and tomatoes
- In a large mixing bowl gently stir beans, carrots, tomato, herbs and reserved bacon bits
- Pour bean mixture over meat
- Cover with foil or a tight fitting lid
- Bake for 1 hour
- Use caution when removing foil or lid. There will be a lot of steam.
Cassoulet can be served alone or with a green salad and fresh bread. Leftovers heat well and will taste even better as the sauce and herbs have time to blend.
Dry red wine goes well with cassoulet.
If you want to serve dessert, a bowl of fresh fruit makes an excellent finish to this meal.
Jackie Milligan - My name is Jackie and I am a foodie. As a small child, my mother inspired me with the love of good fresh food made from scratch. I ...
