Cassoulet
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
57
Spice
41
Sweetness
63
Sourness
39
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 tsp
Black Peppercorn5 sprigs
Thyme (fresh)2 tbsps
Olive Oil1 tsp
Salt1 tsp
Black Pepper450 g
Ail (saucisson à l')1 tbsp
Garlic (minced)Directions:
1
Make cassoulet: Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 and up to 24 hours, or quick-soak (see cooks' note, below)
2
Drain well in a colander
3
Make a bouquet garni by wrapping parsley, bay leaf, cloves, peppercorns, and 2 sprigs thyme in cheesecloth and tying with kitchen string, then put in a 5- to 6-quart heavy pot along with pork shoulder and water (4 quarts)
4
Simmer, uncovered, skimming froth occasionally, 1 1/4 hours
5
Add beans, onions, carrot, and chopped garlic and simmer, uncovered, stirring occasionally, until beans are just tender, about 45 minutes
6
While beans simmer, put oven rack in middle position and preheat oven to 375°F
7
Straddle roasting pan across 2 burners and heat 1 tablespoon oil in roasting pan over moderately high heat until hot but not smoking, then brown duck legs, turning occasionally to brown skin and meat all over, about 10 minutes
8
Transfer duck legs with tongs to a platter as browned
9
Pour off all but 2 tablespoons fat from roasting pan, then reduce heat to moderately low and cook halved garlic cloves, stirring, until fragrant, about 1 minute
10
Remove from heat
11
Drain bean and pork mixture in a colander set over a large bowl (discard bouquet garni)
12
Stir salt and pepper into broth in bowl and reserve
13
Spread bean and pork mixture in roasting pan (with garlic halves), then nestle duck legs, skin sides up, in mixture
14
Add remaining 3 sprigs thyme and 6 cups reserved broth (liquid should come up around base of duck legs; reserve remaining broth, covered and chilled, for reheating if making dish ahead, or for another use)
15
Bake, uncovered, 30 minutes
16
While cassoulet bakes, heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking
17
If necessary, halve sausage crosswise to fit in skillet, then brown, turning occasionally, about 3 minutes
18
Transfer to a cutting board and cool slightly
19
When sausage is cool enough to handle, halve pieces lengthwise, then cut crosswise into 1/2-inch-thick slices
20
Nestle sausage into cassoulet and bake, uncovered, 30 minutes more
21
Let stand 10 minutes
22
Gently stir beans, mashing some with back of spoon, to thicken broth before serving
23
Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 and up to 24 hours, or quick-soak (see cooks' note, below)
24
Drain well in a colander
25
Make a bouquet garni by wrapping parsley, bay leaf, cloves, peppercorns, and 2 sprigs thyme in cheesecloth and tying with kitchen string, then put in a 5- to 6-quart heavy pot along with pork shoulder and water (4 quarts)
26
Simmer, uncovered, skimming froth occasionally, 1 1/4 hours
27
Add beans, onions, carrot, and chopped garlic and simmer, uncovered, stirring occasionally, until beans are just tender, about 45 minutes
28
While beans simmer, put oven rack in middle position and preheat oven to 375°F
29
Straddle roasting pan across 2 burners and heat 1 tablespoon oil in roasting pan over moderately high heat until hot but not smoking, then brown duck legs, turning occasionally to brown skin and meat all over, about 10 minutes
30
Transfer duck legs with tongs to a platter as browned
31
Pour off all but 2 tablespoons fat from roasting pan, then reduce heat to moderately low and cook halved garlic cloves, stirring, until fragrant, about 1 minute
32
Remove from heat
33
Drain bean and pork mixture in a colander set over a large bowl (discard bouquet garni)
34
Stir salt and pepper into broth in bowl and reserve
35
Spread bean and pork mixture in roasting pan (with garlic halves), then nestle duck legs, skin sides up, in mixture
36
Add remaining 3 sprigs thyme and 6 cups reserved broth (liquid should come up around base of duck legs; reserve remaining broth, covered and chilled, for reheating if making dish ahead, or for another use)
37
Bake, uncovered, 30 minutes
38
While cassoulet bakes, heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking
39
If necessary, halve sausage crosswise to fit in skillet, then brown, turning occasionally, about 3 minutes
40
Transfer to a cutting board and cool slightly
41
When sausage is cool enough to handle, halve pieces lengthwise, then cut crosswise into 1/2-inch-thick slices
42
Nestle sausage into cassoulet and bake, uncovered, 30 minutes more
43
Let stand 10 minutes
44
Gently stir beans, mashing some with back of spoon, to thicken broth before serving
45
Prepare garlic-crumb topping while cassoulet finishes baking: Cook garlic in oil in cleaned 10-inch skillet over moderate heat, stirring, until fragrant, about 1 minute
46
Add bread crumbs, salt, and pepper and cook, stirring, until crumbs are crisp and golden, about 3 minutes
47
Transfer to a small bowl and stir in parsley
48
Serve cassoulet with crumb topping
49
Cook garlic in oil in cleaned 10-inch skillet over moderate heat, stirring, until fragrant, about 1 minute
50
Add bread crumbs, salt, and pepper and cook, stirring, until crumbs are crisp and golden, about 3 minutes
51
Transfer to a small bowl and stir in parsley
52
Serve cassoulet with crumb topping