Classical Cassoulet Toulousain

Classical Cassoulet Toulousain

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Credit: Jill Levy, recent graduate, International Culinary Center, New York
Sizzle, Fall 2014


1 lb. dried great northern or white beans
4 oz. pork rind
4 oz. slab bacon
1 carrot, peeled, diced
1 onion, peeled, studded with 4 cloves
1 bouquet garni sachet (thyme, bay leaf, black peppercorns and parsley sprigs)
6 garlic cloves, peeled, crushed
Salt as needed

½ cup duck confit fat, divided
½ lb. pork shoulder, cut into 2-inch cubes
½ lb. lamb shanks, boned, cut into 2-inch cubes
6 oz. garlic sausage
2 medium-size white onions, peeled, diced
6 garlic cloves, peeled, crushed
½ cup red wine
1 bouquet garni in a sachet (thyme, bay leaf, black pepper corns, parsley sprigs)
2 plum tomatoes, blanched for 15 seconds, peeled
2 cups chicken stock
2 confit duck legs
¾ cup fresh bread crumbs or panko
¾ cup reserved bean broth
Salt and pepper as needed


1. Soak beans overnight.
2. Drain. To a large pot, add beans, pork rind, bacon, diced carrot, clove-studded onion, bouquet garni and crushed garlic. Cover with water; season lightly with salt.
3. Bring beans to a boil; simmer until cooked “to the tooth” (about 35 minutes). Drain beans, reserving broth; remove bouquet garni sachet.
4. Cut bacon into 2-inch cubes; reserve for cassoulet.

1. Heat half of the duck fat in a roudeau or large saute pan, being careful not to crowd the pan. Lightly season pork, lamb and sausage with salt and pepper. Sear pork and lamb in batches until golden on all sides. Remove meat from pan; reserve.
2. Sear reserved bacon and sausage until golden; remove from pan. Once cool, cut sausage on a bias into 1-inch pieces.
3. Add diced onions and crushed garlic cloves; cook until caramelized. Remove from pan. Deglaze with red wine; reduce wine by half.
4. Place seared lamb and pork in medium stock pot with caramelized onions, garlic, bouquet garni and tomatoes. Season with salt and pepper to taste. Cover with chicken stock. Simmer for 1 hour over low heat.
5. While lamb and pork are braising, sear confit duck legs in remaining duck fat.
6. Once lamb and pork are tender, remove from pot. Strain; reserve braising liquid.

1. Preheat oven to 300ºF.
2. In earthenware casserole, spread generous layer of beans on bottom.
3. Layer with lamb and pork.
4. Add another layer of beans.
5. Add a layer of sausage and bacon.
6. Top with seared confit duck legs; cover with some reserved bean broth and braising liquid.
7. Cover cassoulet with parchment paper; bake in a bain marie or water bath for 1 hour.
8. Sprinkle bread crumbs on top, bake until a golden brown crust forms on top. Once golden, slightly break crust, bake again until another crust forms.
9. Serve immediately with sliced baguette, butter and duck fat, if desired.


4 servings


Lamb, Main Dish, Pork, Poultry, Sizzle

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