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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Contrary to what some people think, Cassoulet is good for health and relatively light. However, consider Cassoulet a complete meal so do not plan more than a salad and a light dessert or fruit with it. This recipe is not easy, but it is worth the effort on a winter's evening. Ingredients:
4 qt chicken stock |
2 lbs dry black eyed peas |
1 lb lean salt pork in one piece |
1 qt water |
3 whole peeled onions |
1 tsp finely chopped garlic |
1 tsp dried thyme, crumbled |
bouquet garni of 4 parsley sprigs, 3 celery tops, white part of one leek and 2 bay leafs wrapped in cheesecloth and tied |
salt |
freshly ground pepper |
4 confit duck legs |
1 lb garlicky sausage (andouille, kielbasa) |
1/2 lb fresh pork fat, diced |
1 lb pork loin, cut into 2 inch chunks |
1 lb lamb shoulder, cut into 2 inch chunks |
1 c finely chopped onion |
1/2 c finely chopped celery |
1 tbsp finely chopped garlic |
1 c dry white wine |
2 bay leaf (count them going in, count them coming out) |
2 c chopped, drained, canned tomatoes |
11/2 c dry bread crumbs |
1/2 c chopped fresh parsley |
Directions:
1. Preheat the oven to 350 degrees .
2. In a heavy 6 to 8-quart pot or soup kettle, bring the chicken stock to a bubbling boil over high heat.
3. Drop the beans in, and boil them briskly for 2 minutes. Remove the pot from the heat and let the beans soak for 1 hour.
4. Return to heat and bring to a boil, skimming the top of scum.
5. When the stock looks fairly clear, add the whole onions, garlic, thyme, bouquet garni, salt and a few grindings of black pepper.
6. Reduce the heat and simmer uncovered for 45 minutes, adding stock or water if needed. Cook until the beans are tender.
7. Discard the onions and bouquet garni.
8. Strain the stock through a large sieve or colander into a mixing bowl.
9. Skim the fat from the stock and taste for seasoning. Then set the beans, stock and meats aside in separate containers.
10. Remove all skin and fat from duck legs and cut skin and fat into 1/2-inch pieces.
11. Separate the duck meat from bones, leaving it in large pieces, and transfer meat to a bowl.
12. Cook duck skin and fat with remaining 1/4 cup cold water in a 10-inch heavy skillet over moderate heat, stirring, until water is evaporated and fat is rendered, about 5 minutes.
13. Continue to cook, stirring frequently, until skin is crisp, 3 to 6 minutes more.
14. Transfer cracklings with a slotted spoon to paper towels to drain.
15. Brown sausage, in batches, in fat left in skillet. Then transfer to bowl with duck meat.
16. Reserve the remaining duck fat. (You should have about 1/4 cup fat.)
17. In a heavy 10 to 12-inch skillet, sauté the diced pork fat over moderate heat, stirring constantly, until crisp and brown.
18. Remove the dice and reserve.
19. Pour all but 2 or 3 tablespoons of rendered fat into a small mixing bowl.
20. Heat the fat remaining in the skillet almost to the smoking point, then brown the pork and the lamb, 4 or 5 chunks at a time, adding more pork fat as needed.
21. When the chunks are a rich brown on all sides, transfer them with tongs to a heavy plate to rest.
22. In a heavy flameproof 6 to 8-quart casserole at least 5 inches deep, spread an inch-deep layer of beans.
23. Arrange half of the sausage, salt pork, duck, braised pork and lamb on top.
24. Cover with another layer of beans, then the rest of the meat, finally a last layer of beans, with a few slices of sausage on top.
25. Slowly pour in the bean stock until it almost covers the beans. (If there isn't enough stock, add fresh or canned chicken stock.)
26. Spread the bread crumbs in a thick layer on top and sprinkle them with 3 or 4 tablespoons of duck fat.
27. Bring the casserole to a boil on top of the stove, then bake it uncovered in the upper third of the oven for 1 1/4 hours, or until the crumbs have formed a firm, dark crust.
28. Note: If desired, the first gratin, or crust, can be pushed gently into the Cassoulet, and the dish baked until a new crust forms. This can be repeated two or three times if you wish, resulting in a drier dish
29. Serve directly from the casserole, sprinkled with parsley.
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