TRADITIONAL FRENCH CASSOULET RECIPE
To make traditional French cassoulet at home, substitute fresh chicken for duck confit, build flavor in the beans, and add gelatin to form a crisp crust.
Provided by J. Kenji López-Alt
Categories Mains Sausage Soups and Stews
Time 16h25m
Yield 8
Number Of Ingredients 16
Steps:
- In a large bowl, cover beans with 3 quarts water and add salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.
- Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat duck fat (if using) in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Using a slotted spoon, transfer to a large bowl, leaving rendered fat in Dutch oven, and set aside. (If not using duck fat, cook pork with no additional fat.)
- Season chicken pieces with pepper (do not add salt) and place skin side down in now-empty pan. Cook without moving until well-browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork.
- Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot.
- Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are almost tender but retain a slight bite, about 45 minutes.
- Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot, as necessary, to keep beans mostly covered.
- Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4 1/2 hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.
Nutrition Facts : Calories 612 kcal, Carbohydrate 39 g, Cholesterol 110 mg, Fiber 9 g, Protein 36 g, SaturatedFat 12 g, Sodium 2651 mg, Sugar 3 g, Fat 35 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
CASSOULET OH YEAH COMFORT
The ultimate French comfort food! I adore this dish. Full of flavor. Cassoulet is usually served with confit of duck, bone in (I use roasted duck removing the meat and break into bite size pieces and use the bones for stock) and many type of meats can be used. I did this version for a large party with other foods being served. In this recipe the pieces of meat is easier to serve and everyone get a bit of both. No handling of bones so no messy hands while eating.:) Butter can be used in place of the rendered duck fat. Can be frozen for up to 3 months. Just freeze before place crumbs on. Defrost and heat. Top with crumbs and continue as directed below. Canned beans (about 6-8 cans) can be used for less cook time or they will mush out so watch carefully. I like the dry beans and the longer cooking time for a more richer cassoulet.
Provided by Rita1652
Categories One Dish Meal
Time 5h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Soak the Cannellini beans in water overnight.
- Drain and top with salted water and bring to a boil then simmer for an hour.
- Preheat oven to 400 degrees.
- Remove skin from duck and place in a large frying pan fat side down to render the fat. When crisp and cooled break into bite size pieces and set aside.
- Remove the meat from the bones and break into bite size pieces.
- Place the bones in a pot cover with salted water and simmer.
- In a 6 1/2 quart dutch oven brown bacon and sausage.
- Remove meat from pan. When cool enough to handle slice into bite size pieces.
- Caramelize the paste in the dutch oven. Add 1 tablespoon olive oil or duck fat add the onion, carrots, celery, and jalapeno if using. Cook for 8 minutes.
- Stir in herbs. Season with salt and pepper.
- Top with the meats, tomatoes, and the strained beans.
- Give a good stir. Add enough of the simmered duck stock or water to cover the beans. Place lid on and bake for 1 1/2 hours stir and check to see if additional stock is needed.
- Bake for 1 hour more. Check beans for tenderness continue baking if not done to your liking.
- Remove from oven stir a taste seasoning with additional salt and pepper.
- Reduce heat to 350 degrees.
- Remove the crisp skin of the duck from the frying pan.
- To the fat add 2-4 tablespoons butter and the bread crumbs and brown a couple minutes.
- Top the cassoulet with half the crumbs and bake uncovered for 15 minutes.
- Top with rest of bread crumbs and place under broiler to crisp and brown.
- Crumbled duck skin can be sprinkled over the cassoulet or.
- sprinkle on a side of a crisp salad.
Nutrition Facts : Calories 607.5, Fat 44, SaturatedFat 14.9, Cholesterol 86.2, Sodium 985, Carbohydrate 31.2, Fiber 6.6, Sugar 6.3, Protein 21.6
CASSOULET
Categories Bean Duck Pork Poultry Tomato Bake Dinner Casserole/Gratin Sausage Fall Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- Soak and cook beans:
- Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander.
- Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni. Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more.
- Prepare duck and sausage while beans simmer:
- Remove all skin and fat from duck legs and cut skin and fat into 1/2-inch pieces. Separate duck meat from bones, leaving it in large pieces, and transfer meat to a bowl. Add bones to bean pot.
- Cook duck skin and fat with remaining 1/4 cup cold water in a 10-inch heavy skillet over moderate heat, stirring, until water is evaporated and fat is rendered, about 5 minutes. Continue to cook, stirring frequently, until skin is crisp, 3 to 6 minutes more. Transfer cracklings with a slotted spoon to paper towels to drain, leaving fat in skillet. (You should have about 1/4 cup fat; if not, add olive oil.)
- Brown sausage in batches in fat in skillet, then transfer to bowl with duck meat, reserving skillet.
- Preheat oven to 350°F.
- Make bread crumb topping:
- Add remaining tablespoon garlic to fat in skillet and cook over moderate heat, stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden, about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cracklings.
- Assemble casserole:
- Remove bouquet garni and duck bones from beans and discard, then stir in kielbasa, duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper.
- Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.) Spread bread crumb topping evenly over cassoulet and bake, uncovered, in lower third of oven, until bubbling and crust is golden, about 1 hour.
- Available at some butcher shops and D'Artagnan (800-327-8246).
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- Prick skin on duck legs all over with the tip of a paring knife. Rub legs with salt, making sure to massage into flesh and skin.
- Place legs in a large bowl and cover with plastic wrap, pressing directly onto legs. Rest a plate on top of legs and weigh down with several 28-oz.
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