Cassoulet

Ingredients

• 1 lb dried white beans, soaked overnight
• 1 lb pork shoulder, cubed
• 4 Toulouse sausages
• 4 duck confit legs
• 6 oz pancetta, diced
• 1 onion, studded with 2 cloves
• 2 carrots, chopped
• 4 cloves garlic
• 2 tbsp tomato paste
• 6 cups chicken stock
• 1 bouquet garni
• 1 cup dried breadcrumbs

Instructions

1. 1Simmer soaked beans with the studded onion, carrot, and bouquet garni until just tender; drain, reserving liquid.
2. 2Brown pork shoulder and pancetta in a large ovenproof pot.
3. 3Stir in garlic and tomato paste, then add beans and enough stock to cover.
4. 4Cover and bake at 300°F for 1.5 hours.
5. 5Nestle in the duck confit legs and whole sausages, pushing them into the beans.
6. 6Sprinkle breadcrumbs over the top and bake uncovered 45 minutes until a crust forms.
7. 7Break the crust and press it down, then bake 30 minutes more until deeply golden.

Comments

Loading comments…