Cassoulet With Duck And Hot Sausages Recipes

TRADITIONAL FRENCH CASSOULET RECIPE

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.

CASSOULET WITH DUCK AND HOT SAUSAGES

Steps:

• Fill a large pot with tepid water, add the beans, set over low heat and bring slowly to a boil. Remove from the heat and let the beans soak for about 1 1/2 hours.
• Put the pork rind into a pot of cold water, bring to a boil and cook for 20 minutes. Rinse with cold water and cut into pieces about 1 inch square. Wrap in cheesecloth, tie into a bundle and set aside.
• When the beans have finished soaking, add the pork rind, the onion stuck with cloves, the carrots and the bouquet garni. Add more water if necessary to cover the beans, bring to a boil and simmer, uncovered, for 112 hours or until the beans are tender but still slightly firm. Remove the scum that will rise to the surface.
• Cut 1 1/2 pounds of the bacon into lardons 1 inch by 1/2 inch, cover them with cold water in a pan and boil for 10 minutes. Drain and reserve.
• Cut the ducks into serving pieces with poultry shears or a heavy sharp knife. Cut the sausage into 1-inch slices.
• Cut the remaining bacon into small pieces and place it with 1 tablespoon of water into a heavy, 6-to-8-quart pot. Set over low heat to render about 4 tablespoons of fat. Discard the bacon and leave the fat in the pot.
• Thoroughly dry the duck pieces and add them to the pot with the sausage and prepared lardons, and brown the duck evenly on all sides, about 15 minutes. (If the pot isn't big enough, use a second pot or heavy skillet.) Add the sliced onions. When everything is browned, cover with stock, stir in the tomato paste and bring to a boil, stirring. Add the garlic. Sprinkle with pepper, lower the heat and simmer for at least 45 minutes, or until the duck is tender. If the duck is cooked before the beans, turn off the flame and let it wait, covered.
• When the beans are tender, discard the pork rind and the bouquet garni, and add the beans and their cooking juice to the duck. Simmer together until the flavor is nicely blended. With a spoon or bulb baster, remove any fat that has risen to the surface. Remove the beans to a warm serving platter with a slotted spoon, and arrange the meat on top of them. Reduce the cooking liquid to 2 cups and strain. Taste and correct the seasoning. Pour the sauce over the meat and beans, sprinkle with chopped parsley and serve.

WHOLE-DUCK CASSOULET

Steps:

• Bring 5 quarts of water to a boil in a large saucepan and add the beans. Remove from heat and let soak for 1 hour.
• Cut the bacon slab into 4 large chunks and cover in water in another saucepan; turn the heat to medium, and when the water boils, turn it down to a gentle simmer. Cook for about 30 minutes.
• Make a bouquet garni by combining the parsley stems, thyme, bay leaves and whole cloves in a piece of cheesecloth and tying it into a bundle. (I never use cheesecloth myself but turn to my old tea ball, which is around for only this purpose.) Add it, along with the bacon, to the beans; bring to a boil, then lower the heat to a gentle simmer. Cook, skimming occasionally, until the beans are just tender, 45 to 90 minutes. (Add water if necessary; ideally the beans will be moist but not swimming when they're done.) Taste and adjust the seasoning if necessary.
• Sprinkle the lamb with salt and pepper. Put 3 tablespoons reserved duck fat in a large pot over medium-high heat. When it's hot, add the lamb and brown the pieces well. Add the onions and cook, stirring occasionally, until soft, 5 or 6 minutes; turn off heat.
• Remove the duck confit from the refrigerator and scrape off the fat; debone and shred the meat. Add the meat and garlic cloves to the pot with the lamb, along with 2 cups duck stock, tomatoes, chopped garlic and cayenne. Bring to a boil, then reduce the heat to a gentle simmer; cover. Cook, stirring occasionally, until the lamb is very tender, 1 to 1.5 hours. Taste and adjust the seasoning if necessary.
• When you're ready to assemble the cassoulet, discard the bouquet garni. Cut the fat from the meat and cut the meat into small pieces.
• Heat 2 tablespoons reserved duck fat in a medium skillet over medium-high heat, add the sausage and cook, turning as necessary until well browned; transfer to a cutting board and slice into quarter-inch rounds; don't wash out the pan.
• Heat the oven to 375. Transfer a layer of beans to a large enameled cast-iron pot with a slotted spoon to leave behind most of the cooking liquid. Layer half of the sausage and bacon on top, then another layer of beans, then half the duck-and-lamb mixture; repeat the layers until you have used all the beans and meat.
• Put the pot over medium heat and bring to a simmer, uncovered, then turn off heat. Cover with bread crumbs and chopped parsley leaves and bake, uncovered, for 20 minutes.
• While the cassoulet is in the oven, put the skillet used for cooking the sausage over medium-high heat. When it's hot, cook the duck breasts, skin-side down, until they release easily from the pan, 3 to 5 minutes. Turn and cook to rare, just another minute or 2. Remove the duck from the pan with a slotted spoon and pour the drippings from the pan over the cassoulet; reduce oven heat to 350.
• Bake the cassoulet until it's hot, bubbling and crusted around the edges, 30 to 40 minutes; add a little duck stock if it starts to look too dry. Slice the duck breasts on the diagonal and transfer them to the pot, tucking them into the bread crumbs. Cook until the breasts are medium rare, another 5 minutes or so, then serve.

CHEF JOHN'S CASSOULET

Steps:

• Rinse soaked beans and drain.
• Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
• Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
• Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
• Preheat oven to 350 degrees F (175 degrees C).
• Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
• Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
• Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
• Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
• Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
• Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
• Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.

CASSOULET (FRENCH STEW MADE WITH DUCK AND SAUSAGE)

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.

SAUSAGE CASSOULET

Steps:

• Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
• Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.