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Active Time
45 min
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总时间
4 1/2 hr
In this version of cassoulet, garlic-crumb topping is served on the side. Rather than acting as a thickener, the crumbs give our brothy version of the dish a crisp layer of texture.
Ingredients
Makes 8 servings
For cassoulet
For garlic-crumb topping
Special equipment:
Make cassoulet:
Step 1
Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 and up to 24 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
Step 2
Make a bouquet garni by wrapping parsley, bay leaf, cloves, peppercorns, and 2 sprigs thyme in cheesecloth and tying with kitchen string, then put in a 5- to 6-quart heavy pot along with pork shoulder and water (4 quarts). Simmer, uncovered, skimming froth occasionally, 1 1/4 hours.
Step 3
Add beans, onions, carrot, and chopped garlic and simmer, uncovered, stirring occasionally, until beans are just tender, about 45 minutes.
Step 4
While beans simmer, put oven rack in middle position and preheat oven to 375°F. Straddle roasting pan across 2 burners and heat 1 tablespoon oil in roasting pan over moderately high heat until hot but not smoking, then brown duck legs, turning occasionally to brown skin and meat all over, about 10 minutes. Transfer duck legs with tongs to a platter as browned.
Step 5
Pour off all but 2 tablespoons fat from roasting pan, then reduce heat to moderately low and cook halved garlic cloves, stirring, until fragrant, about 1 minute. Remove from heat.
Step 6
Drain bean and pork mixture in a colander set over a large bowl (discard bouquet garni). Stir salt and pepper into broth in bowl and reserve.
Step 7
Spread bean and pork mixture in roasting pan (with garlic halves), then nestle duck legs, skin sides up, in mixture. Add remaining 3 sprigs thyme and 6 cups reserved broth (liquid should come up around base of duck legs; reserve remaining broth, covered and chilled, for reheating if making dish ahead, or for another use). Bake, uncovered, 30 minutes.
Step 8
而豆焖肉烤,剩余热汤匙oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. If necessary, halve sausage crosswise to fit in skillet, then brown, turning occasionally, about 3 minutes. Transfer to a cutting board and cool slightly. When sausage is cool enough to handle, halve pieces lengthwise, then cut crosswise into 1/2-inch-thick slices.
Step 9
Nestle sausage into cassoulet and bake, uncovered, 30 minutes more. Let stand 10 minutes. Gently stir beans, mashing some with back of spoon, to thicken broth before serving.
Prepare garlic-crumb topping while cassoulet finishes baking:
Step 10
Cook garlic in oil in cleaned 10-inch skillet over moderate heat, stirring, until fragrant, about 1 minute. Add bread crumbs, salt, and pepper and cook, stirring, until crumbs are crisp and golden, about 3 minutes. Transfer to a small bowl and stir in parsley.
Step 11
Serve cassoulet with crumb topping.
·To quick-soak beans, cover dried beans with cold water by 2 inches in a 4- to 5-quart pot. Bring to a boil and cook, uncovered, over moderate heat 2 minutes. Remove from heat and soak beans, uncovered, 1 hour. ·Cassoulet can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a preheated 350°F oven 30 minutes. If beans have soaked up the liquid, add some of reserved broth before reheating.
Leave a Review
Reviews (12)
Back to TopWe love duck cassoulet and this recipe offers the right ingredients, but the directions are awful!! Seriously... If you soak the beans +8 hours, test before you boil. If you are a rookie cook - buy canned canned beans and save yourself the hassle. We will make this again and use the recipe proportions and skip the instructions.
good_cooker_Boston
Boston, MA
4/17/2011
I have had cassoulet before; this recipe is not really a casserole, which is what cassoulet traditionally is; I realize there are about as many recipes for this as there are cooks who prepare it, but this is the ONLY recipe I've seen that calls for cloves. If you're looking for a traditional french recipe, keep looking...
tronus8
Seattle, WA
11/1/2009
It is a Sachet d'epice with cheese cloth. A Bouquet Garni is a bundle of herbs tied with string, no cheese cloth. The recipe looks good, except I would use chicken stock, or better yet, roast the duck bones after making the confit and make a duck stock. You get no flavor from water.
CheFZ1
CT
1/10/2009
I made the recipe, but it did not taste like the cassoulet that I had while visiting France. There was something missing from it; it seemed to need more flavor. Will try heating it up and adding a bit more spice.
gauvin
Burlington, On
1/11/2007
Took all day to make. Tasty, but next time, I'd use canned beans rather than dried ones. Even though I followed instructions exactly, the beans were more chewy than I would have preferred.
Anonymous
Beavercreek, OR
6/28/2006
My husband loved this dish! I happened to have duck confit in the freezer and it definitely makes the dish! I ordered my confit on-line from Grimaud Farms. I also used turkey sausage to cut down on the fat a bit.
Anonymous
san diego, ca
3/25/2006
This is exactly how I was hoping it would taste! I made it a day earlier, and my only mistake was not to add plenty of broth during the reheat. It needs much more than you think because the beans absorb so much liquid. It was still a huge hit. I served it with crusty French bread. My mouth waters as I think of it now!
Anonymous
sunny Singapore
3/22/2006
库克从戴维斯- get my confit from Nugget and it is usually in the freezer section. If you cannot locate, ask the butcher.
broeka
Gold River, CA
3/7/2006
A good confit of duck is the best part of this recipe. It is not hard to make your own and well worth the effort. It needs to be made several days before. A recipe for confit should have been a part of this publication.
sspg45
Wisconsin
3/2/2006
I like it with white northern or navy beans. After the pork is cooked, cube it and bone the duck. Divide meat and sausage into individual cassaroles, add beans stir and refrigerate. Remove from refregerator, add stock if necessary. heat in 350 degree F oven for 20 min and top with the crumbs and then continue heating till crumbs are lightly browned 15 to 20 min Alternative, heat till hot through 30-40 min and top with crumbs then place 3 to 4 inches below broiler to brown (warning - this goes fast and can easily burn)
haggisjohn
Sante Quirze, Spain
3/1/2006
I truly enjoy cassoulet, and this seems the best recipe I have tried. However, any suggestions on finding confit duck legs--I usually just get some pre-cooked duck breast
szgaetan
Davis,CA
3/1/2006
Since my boyfriend is a chef, he suggested that I use boudon blanc sausage, veal with skin on -I found that a super slow bake reduced the possibility of sausages that burst, and they picked up the flavors of the duck and pork, a delicious and very rich meal. I made this about 3 years ago -great leftovers...
Anonymous
San Diego, CA
3/1/2006
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