| Prep: 30 mins | Cook: 3 hrs – 4 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 750 | 30g | 9g | 60g |
| sugars | fibre | protein | salt |
| 8g | 15g | 50g | 1.2g |
Why I Love French Cassoulet
There’s nothing quite like a hearty, rustic dish when you’re in the need for some comfort, and that’s why I’ve fallen in love with the classic French recipe, Cassoulet. It’s a dish that somehow manages to feel both familiar and exotic at the same time – reminding me of the rib-sticking, satisfying meals of my Rocky Mountain homeland, yet introducing an array of flavors that recall the vibrancy of France’s countryside. Feast your eyes on its glory for a moment:
Wholesome Flavor Combos
What I adore about Cassoulet is its amalgamation of different meats like pork and lamb shoulder, smoked sausages, and the truly showstopping confit duck leg. It mirrors my expertise into wild game, transforming otherwise simple pieces of meat with a heady mix of fresh herbs, garlic, vegetables, and generous splashes of wine. Similar to the rich, gamey dishes I love, cassoulet’s strength lies in its absolute simplicity which allows each ingredient to proudly stand out, yet combine with others for an overall symphony of flavors.
It instantly takes me back to my younger days, experimenting with my dear friend, the talented Chef Julia Child. She may not have necessarily inspired this particular dish, but her love for French cuisine certainly made an impact on me. Her infectious passion for simple yet exquisite meals still resonates, making cassoulet a delightful addition to any aspiring gourmet’s repertoire.
Pairing Companions
Cassoulet isn’t a dish in isolation – it excels as a centerpiece amongst a spread of French classics. If you’ve mastered Ratatouille, quick to prepare Bistro Salad or a hearty Salad Niçoise, adding cassoulet to your menu is almost like a rite of passage. Begin with a light appetizer, perhaps some camembert and a baguette, before unwinding with the delight that is this meaty, sumptuous cassoulet. Finish off the French experience with something as simple and delightful as Crème Brûlée. Bon Appétit!
In the heart of winter, with the chill nipping at your nose, and the fireplace emanating warmth – cassoulet promises a delicious hug, straight from the kitchens of France, and transiently making you forget the Rocky Mountain cold outside my window.
What You’ll Need
- 1 pound dry white beans
- 6 cups water
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 pound pork shoulder, cubed
- 1/2 pound lamb shoulder, cubed
- 1/2 pound smoked sausage, sliced
- 1 cup canned diced tomatoes
- 2 cups chicken stock
- 1 cup dry white wine
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 bay leaves
- 1/2 cup bread crumbs
- Salt and pepper, to taste
- 6 confit duck leg
Method
Step One
Soak the dry white beans in 6 cups of water overnight. After the beans have soaked, drain them and set aside.
Step Two
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and minced garlic to the pot. Cook until the onion is translucent and the garlic is fragrant.
Step Three
Add the cubed pork shoulder, lamb shoulder, and sliced smoked sausage to the pot. Cook until browned on all sides.
Step Four
Add the soaked beans, diced tomatoes, chicken stock, dry white wine, chopped thyme, chopped rosemary, and bay leaves to the pot. Stir until everything is well combined, then bring the mixture to a simmer. Cover the pot and let it simmer for about 2 hours, or until the beans are tender.
Step Five
While the cassoulet is simmering, preheat your oven to 350 degrees Fahrenheit and place confit duck legs on a baking sheet. Bake for about 15-20 minutes, or until they are heated through and the skin is crispy.
Step Six
Once the beans in the cassoulet are tender, add salt and pepper to taste. Then spread the bread crumbs evenly over the top of the cassoulet. Add the confit duck legs on top of the bread crumbs.
Step Seven
Return the pot to the oven and bake for another 30 minutes, or until the bread crumbs are golden and the cassoulet is bubbling. Remove the cassoulet from the oven and let it cool slightly before serving.
