Cassoulet With Duck And Hot Sausages Recipes
CASSOULET (FRENCH STEW MADE WITH DUCK AND SAUSAGE)
Serve this hearty and elegant stew with chopped Chives and a good french crusty Bread for a wonderful evening. Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.
Provided by 2Bleu
Categories Stew
Time 3h
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F. FOR THE BEANS: In a large saucepan, melt the butter. Saute the onions and celery for 4 minutes, or until they are slightly wilted.
- Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours.
- FOR THE MEATS: In a large oven proof skillet, over medium high heat, combine the flour and oil. Stirring constantly, make a medium brown roux.
- Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted.
- Add the duck legs and sausages and cook for 3 minutes on each side.
- Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes.
- FOR THE GRATINE: In a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Mix well. When the bean/meat mixture is cooked, spoon the gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and add garnishments.
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DUCK AND SAUSAGE CASSOULET - DELICIOUS. MAGAZINE
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- Drain the beans, then transfer to a large heavy-based pan with the onion halves, 2 of the bay leaves, 2 thyme sprigs, half the rosemary and all but 4 garlic cloves (no need to peel). Pour over water to cover, bring to the boil, then simmer for 1½ hours until the beans are just tender. Drain and discard the onion, herbs and garlic (see Make Ahead and tips).
- Meanwhile, heat a deep hob-safe casserole over a high heat, add the duck legs and fry skin-side down for 5 minutes until crisp. Set aside on a baking tray and pour off most of the fat in the casserole (see tips).
- Add the sausages to the casserole and fry in the duck fat for 5 minutes until browned all over. Cut in half, then set aside with the duck legs.
- Heat the oven to 140°C/120°C fan/gas 1. Add the chopped onion, carrot, celery and lardons to the hot casserole, then cook, stirring occasionally, for 10 minutes until the veg is soft and the lardons are golden.
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- Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
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