← Back to Search Results
baking, roasting French
Cassoulet

Photo by:
Comments: 1
 

Recipe

A hearty bean and meat dish from southwest France.

Yield: Makes 4 servings
Prep time: 30 Mins, Plus Soaking
Cooking time: 3 Hrs 45 Mins

Ingredients

  • 2 cups dried Great Northern beans
  • 1 tbsp olive oil
  • 8 Italian pork sausages
  • 9 oz (250g) pancetta, diced
  • 2 onions, finely chopped
  • 1 carrot, chopped
  • 3 garlic cloves, minced
  • 4 duck legs
  • 1 sprig of thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 tbsp tomato paste
  • 3½ cups hot water
  • One 14.5 oz (411g) can chopped tomatoes
  • 1 cup white wine
  • 2 cups bread crumbs
  • 1 garlic clove, minced
  • 1 tbsp chopped parsley

Special Equipment:

  • Large flameproof casserole 

Directions

1. Place the beans in a large saucepan and add enough cold water to cover by 1 in (2.5cm). Bring to a boil over high heat. Cook for 10 minutes. Remove from the heat, cover, and let stand 2-3 hours. Drain.

2. Heat the olive oil in a large frying pan over medium-high heat. Add the sausages and cook for 7–8 minutes, until browned. Transfer to a plate. Add the pancetta and cook for 5 minutes, until browned. Transfer to the sausages. Add the onions and carrot and reduce the heat to medium. Cook, stirring occasionally, for 10 minutes, or until tender. Add the garlic and cook for another minute. Set aside for 1 minute.

3. Preheat the oven 425°F (220°C). Prick the duck skin all over with a fork and put on a rack in a roasting pan. Roast for 30 minutes, until lightly browned. Transfer the duck to the sausages and reserve 2 tbsp of the fat in the pan. Reduce the oven temp to 275°F (140°C).

4. In a large flameproof casserole, layer half the beans, the onions and carrot, sausages, pancetta, duck legs, thyme, and bay leaves, followed by the remaining beans.

5. Dissolve the tomato paste in the hot water, then stir in the tomatoes and their juices and the wine. Pour over the beans. Cover and bake for 2 hours. Remove from the oven and uncover. The cassoulet should be thick, but moist. Taste and season with salt and pepper and add a little hot water, if needed. Return to the oven and bake, uncovered, for 1 hour more.

6. To make the topping, mix the bread crumbs and garlic. Heat the reserved duck fat in a large skillet over medium heat. Add the crumbs and cook, stirring often, about 7 minutes, until golden brown. Drain on paper towels. Stir in the parsley. Remove the cassoulet from the oven and stir. Sprinkle the bread crumb topping over in a thick, even layer, and serve hot.

Notes


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

3039kcal (152%)
2706mg (113%)
111g
24g
235g (361%)
0g
77g (387%)
109g
31g
461mg (154%)
12g
107g
315mg
3205mg
369mcg RAE (12%)
36mg (60%)
386mg (39%)
21mg (116%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • nmandell

    03.26.13 Flag comment

    3274 kcal per serving?!? That amount sounds like the kcals for the entire dish!!
    I am going to try to make this. (Cooking duck will be a first for me.)

    Thanks

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
lidias-italy Lidia's Italy
by Lidia Bastianich
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
mom-a-licious Mom-a-Licious
by Domenica Catelli
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?