Cassoulet
169kcal19.1g protein9g fat3.2g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (duck confit, sausage) · dairy (duck confit, sausage) · egg (duck confit, sausage) · peanut (duck confit, sausage) · tree nut (duck confit, sausage) · sesame (duck confit, sausage) · soy (duck confit, sausage) · shellfish (duck confit, sausage) · fish (duck confit, sausage)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 500 g | dried white beans |
| 4 unit | duck confit legs |
| 500 g | garlic sausage |
| 500 g | pork shoulder |
| 1 unit | onion |
| 5 clove | garlic |
| 2 unit | bay leaves |
| 2 l | stock |
| 2 tsp | salt |
Steps
- soak480 minbeans fully hydratedSoak the dried beans in plenty of cool water, then drain. Hydration gives the beans a head start so they can become creamy during the long casserole bake without requiring so much liquid that the finished cassoulet turns soupy.
- simmer45 minbeans nearly tender but intactSimmer the soaked beans with onion, garlic and bay until almost tender, then drain while reserving the cooking liquid. Stop before they collapse; they still need to absorb meat juices and stock in the oven.
- sear20 minpork and sausage brownedBrown the pork shoulder and sausage in batches, using rendered duck fat from the confit if available. Browning builds the casserole's savory base, but avoid cooking the sausage dry before its long oven finish.
- top10 minbeans and meats layered looselyLayer beans with pork, sausage and duck confit in a broad casserole, finishing with beans. Add enough stock and reserved bean liquid to come close to the surface without floating the ingredients.
- bake120 min160 C / 325 F, beans creamy and surface crustedBake slowly until the beans are creamy and a browned crust forms. If the surface dries while the beans remain firm, add a little hot stock around the edge rather than flooding the crust.
- rest20 minoff heatRest the cassoulet before serving so the bean starch and rendered fats settle into a spoonable consistency. The finished casserole should hold together loosely, with creamy beans below and browned savory concentration above.