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CASSOULET

Prep/Cooking Time: Longer Than 120 Minutes

  Ingredients

• 250g Bacon (streaky slab)
• 300g Sausage
• 450g Confit pork belly
• 10ea Confit duck leg
• 800g Haricot Blanc beans (soaked over night)
• 450g Carrot
• 450g Celery
• 450g Onion
• 25g Garlic
• 4 sprigs Rosemary
• 6 sprigs Thyme
• 400g Roma tomatoes
• 200g Tomato paste
• 750ml White wine
• 1/2 ltr Pork jelly (from the cooking of the belly)
• 2ltr Bean cooking liquor 
• 100ml Olive oil
• Salt
• Black pepper
• 150g Bread (stale is fine)
• 25g Parsley

Instructions

• Beans
• Peel the carrots, celery and onions
• Finely chop the vegetables, they can be chopped roughly and uneven as they will cook down
• Take 120g of each and place into a cooking pot
• Add to the pot the soaked beans and cover with cold water
• Bring the pot to the boil and simmer for 25 minutes
• Remove from the heat and separate the beans from the liquid

 

• Crumbs
• Slice the bread roughly 1'' thick and lay on a baking tray
• Drizzle the bread with olive oil and season with the salt and pepper
• Place in the oven at 260f for 35 minutes or until the bread is dry through and golden
• Remove from the oven and leave to cool 
• Once cool place the bread into a blender and pulse to make a rough crumb texture
• Reserve at room temperature in an air tight container till needed

 

• Cassoulet
• Over a medium flame heat the olive oil in a thick bottom pan
• Cut the slab bacon to a 1" dice and add to the pan
• Now cut the sausage into 2'' pieces and add them to the pan also
• Cook stirring occasionally until the bacon and sausage pieces are well browned
• Peel the garlic and slice as thinly as possible, add to the pan
• Cook for a minute and then add the rest of the finely chopped carrots, onion and celery
• Stir well and cook till the vegetables begin to color
• Add the roughly chopped tomatoes followed by the tomato paste
• Mix well and add the herbs to the pan
• Cook for a minute before adding the red wine
• Once the wine is added reduce by simmering for 5 minutes
• The sauce will thicken as the tomato paste cooks
• After 5 minutes add the bean liquor and bring to the boil
• Add the beans to the pot and bring to the simmer
• Cover the pot and place in the oven at 360f
• Cook for 90 minutes or until the beans are tender to the bite
• Once cooked remove from the heat and leave to cool naturally

 

• To serve
• Heat a cast iron pan on the stove and place in it a little oil
• Add to the pan the duck leg and slice of confit pork belly 
• Place in the oven to heat through and for the skin to crispen
• Spoon the cassoulet mix into an oven dish and place in the oven to heat through
• Once the sauce is bubbling remove from the oven
• Place the confit pork and duck leg onto or into the cassoulet as you wish
• Finish the cassoulet with the toasted crumbs and fresh parsley