Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin and white beans (haricots blancs). This dish like as a soup, but it has more liquid sauce and more taste.
At its most basic, cassoulet is a hearty casserole of creamy white beans layered with meats, sausage, and duck confit, slowly baked until brown and bubbling. Not only is it the best pork and beans you can imagine, but it’s also a definitive dish of French country cooking.
INGREDIENTS
70 g pork rind
70 g smoked streaky bacon
150 g garlic sausages
150 g dried haricot beans, soaked overnight
½ celery stick
½ onion
½ carrot
2 garlic cloves
½ ripe plum tomatoes
2 tablespoon olive oil
3 pinches of sea salt
1 ground black pepper
1 tablespoon lemon juice
INSTRUCTIONS
1. Place beans in a medium bowl and cover with plenty of cold water. Set aside overnight to soak.
2. Heat oven to 140°C. Heat oil in a large casserole pan over high heat. Add one-third of the pork and cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Repeat in 2 more batches.
3. Add speck to the pan and cook, stir. Transfer to bowl. Add sausages and cook, turning occasionally, for 5 minutes. Slice thickly diagonally.
4. Add duck and cook for 4-5 minutes each side or until browned. Transfer to the bowl. Add onion and garlic and cook, stirring, for 5 minutes. Add pork, speck, sausage and duck, thyme and rosemary. Drain beans. Add beans, tomato and stock.
5. Bake in preheated oven, covered, until tender. Remove the duck marylands and combine breadcrumbs and butter in a bowl. Sprinkle breadcrumb mixture over cassoulet. Bake, uncovered, for 30-40 minutes or until top is crisp and golden. Remove from oven and serve.
INGREDIENTS
70 g pork rind
70 g smoked streaky bacon
150 g garlic sausages
150 g dried haricot beans, soaked overnight
½ celery stick
½ onion
½ carrot
2 garlic cloves
½ ripe plum tomatoes
2 tablespoon olive oil
3 pinches of sea salt
1 ground black pepper
1 tablespoon lemon juice
INSTRUCTIONS
1. Place beans in a medium bowl and cover with plenty of cold water. Set aside overnight to soak.
2. Heat oven to 140°C. Heat oil in a large casserole pan over high heat. Add one-third of the pork and cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Repeat in 2 more batches.
3. Add speck to the pan and cook, stir. Transfer to bowl. Add sausages and cook, turning occasionally, for 5 minutes. Slice thickly diagonally.
4. Add duck and cook for 4-5 minutes each side or until browned. Transfer to the bowl. Add onion and garlic and cook, stirring, for 5 minutes. Add pork, speck, sausage and duck, thyme and rosemary. Drain beans. Add beans, tomato and stock.
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