Cassoulet is a traditional French stew where exquisite flavors converge. The meat melts in your palate, the beans acquire a tender and velvety texture, resulting in an unforgettable culinary experience. A comforting delight to enjoy on any special occasion.
In a saucepan, combine beans, onion, celery, bay leaf, garlic, thyme, and bacon with enough water.
Soak for 12 hours, then cook over low heat and season.
Drain the beans, brown the sausages and chops, prepare a mixture with onion, garlic, flour, white wine, cooking liquid, duck, parsley, carrots, tomatoes, and then bake.
Cassoulet
Ingredients
4 Confit duck legs
25 grams of Semi-salted bacon, uncut andblanched
1 Garlic sausage, cut into pieces or Lyon rosette, sliced
4 Toulouse sausages
4 Thin, boneless, fat-free pork chops
750 grams of White beans (preferably of the bullion type)
2 Onions
2 Chopped carrots
6 Chopped garlic cloves
2 Celery stalks, cut into pieces
3 Bay leaves
2 Thyme sprigs
1 Can of diced tomatoes, drained
30 milliliters of Olive oil
1 tablespoon of Flour
500 milliliters of White wine
125 grams of Chopped fresh parsley
40 grams of Dry bread crumbs
1 Salt and pepper
Preparation
Step 1 : In a saucepan, combine the beans, onion, celery, bay leaf, garlic, thyme, and bacon, adding enough water to cover the beans.
Step 2 : Soak for 12 hours, replenishing the water to always have the same amount over the beans.
Step 3 : Then bring to a boil, cover, and cook over low heat until tender, approximately 45 minutes.
Step 4 : Lightly season with salt and pepper, drain the beans, reserving the cooking liquid, and discard the bacon and vegetables.
Step 5 : Preheat the oven to 190°C (375°F).
Step 6 : In a skillet with a little olive oil, brown the sausages and chops, then set aside.
Step 7 : In a large pot, sauté the onion and garlic in olive oil, sprinkle with flour, and mix well.
Step 8 : Add the white wine and the bean cooking liquid, bring to a boil.
Step 9 : Pierce the sausage with the tip of a knife, then add it along with the duck, chops, parsley, and carrots to the skillet.
Step 10 : Cover with the beans and tomatoes.
Step 11 : Bake uncovered for approximately 3 hours.
Step 12 : Fifteen minutes before finishing the cooking, sprinkle with bread crumbs and broil until golden.
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