Cassoulet

By Master Chef on January 11th, 2019 · In Budget Cooking, Casseroles, Cheeses, Dinner, Herbs and Spices, Luncheon, Meals, Meats, Regional and Ethnic, ROTD, Techniques, Vegetables

The wonderful blending of flavors in Cassoulet, a bean-based casserole, works best after 24 hours. The combination of meats go so well together, creating a dish everyone enjoys. A good Zinfandel, Chablis, Chardonnay or Beaujolais would go very well with this.

Cassoulet

Prep time

12 hours

Cook time

3 hours 15 mins

Total time

15 hours 15 mins

Author: Epicurus.com Kitchens

Recipe type: Main Course

Cuisine: French

Serves: 6

Ingredients

1 pound white navy beans
1 small duck cut into 8 serving pieces
1/2 pound pork stew meat
1/2 pound lamb stew meat
2 medium onions; diced
1/4 pound slab of bacon cut into 3/4-inch cubes
2 Tablespoons minced garlic
1/2 pound spicy pork sausage
4 Cups water
salt as desired

Spices Tied in Cheesecloth:

12 black peppercorns
2 sprigs thyme
4 bay leaves
1 small sprig rosemary

Instructions

Place the beans in cold water and soak overnight.
The next day, place a heavy pot on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside.
Increase heat to high and add the pork. Brown well, remove from the pot and set aside.
Brown the lamb. Remove and set aside.
Preheat oven to 300 degrees F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot.
Lower heat to medium and add the onions. Cook, stirring, until onions soften, about 7 minutes.
Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb.
Add 4 cups water, cover and place in the oven for 2 hours.
Add the sausages and salt as desired.
Replace in the oven another hour.
Remove herbs in cheesecloth.
When it's time to serve dinner, place the casserole on the table.