Cassoulet

Name: Cassoulet
Prep time: 1 h 30 min
Cook time: 3 h 30 min
Total time: 5 h
Yield: Serves 4–6
Cuisine: French
Ingredients: 250 g (8 oz) dried haricot beans (navy beans), soaked overnight in cold water; 250 g (8 oz) dried haricot beans (navy beans), soaked overnight in cold water; 100 g (3 ¼ oz) fresh pork rind; 100 g (3¼ oz) slab bacon; ½ carrot; ½ onion, stuck with a clove; ½ onion, stuck with a clove; 2 bouquet garni; 1 clove garlic; 25 g (¾ oz) goose fat, duck fat or lard; 25 g (¾ oz) goose fat, duck fat or lard; 25 g (¾ oz) goose fat, duck fat or lard; 200 g (6½ oz) boneless lamb shoulder, cut into 8 pieces 200 g (6½ oz) boneless pork shoulder, cut into 8 pieces; 2 peeled, seeded and cubed tomatoes or 1 tablespoon tomato paste; 2 peeled, seeded and cubed tomatoes or 1 tablespoon tomato paste; 1 small onion, chopped; 200 g (6½ oz) boneless lamb shoulder, cut into 8 pieces 200 g (6½ oz) boneless pork shoulder, cut into 8 pieces; 4 small fresh Toulouse or pork sausages; 4 small fresh Toulouse or pork sausages; 300 g (10 oz) fresh garlic sausage, sliced; 1 clove garlic, crushed; 90 g (3 oz) dried breadcrumbs; 2 legs duck or goose confit or I cooked duck Maryland (leg quarter), about 360 g (11½ oz) altogether, cut into 2 pieces; 2 legs duck or goose confit or I cooked duck Maryland (leg quarter), about 360 g (11½ oz) altogether, cut into 2 pieces; 2 legs duck or goose confit or I cooked duck Maryland (leg quarter), about 360 g (11½ oz) altogether, cut into 2 pieces

Preparation info

Serves
4–6

Difficulty
Complex
Ready in
5 hr

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

Haricot beans are the essential ingredient in this dish from Languedoc and give the cassoulet its creaminess. Some sort of meat, depending on the region, and a gratin topping are added near the end of cooking. The word cassoulet comes from ‘Cassole’, an earthenware pot traditionally used for cooking this dish.

Ingredients

250 g (8 oz) dried haricot beans (navy beans), soaked overnight in cold water
100 g

Europe
France
Languedoc-Roussillon
Main course
Mediterranean

Method

Preheat the oven to moderate 180°C (350°F/Gas 4). Rinse the soaked beans and cover generously with fresh cold water in a large pan. Add the pork rind and slab bacon and bring to the boil. As soon as it reaches the boil, remove from the heat, strain and refresh i