Homemade cassoulet

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New recipe
Credit: Pierre Monetta

Ingredients (8 people)

Beans

  • 1 kg (2 lb) dried, white Tarbais beans
  • 1/2 carrot
  • 2 celery ribs
  • 3 pink garlic cloves (ail rose de Lautrec)
  • 1 white onion
  • 1 clove
  • 1 small bouquet garni
  • White pepper

Meat

  • 2 confit duck legs
  • 400 g (14 oz) lamb shoulder
  • 250 g (8.8 oz) pork ribs
  • 4 Toulouse sausages
  • 125 g (4.4 oz) garlic sausage
  • 250 g (8.8 oz) bacon
  • 250 g (1 cup) goose fat
  • 150 g (5.3 oz) carrots
  • 150 g (5.3 oz) yellow onion
  • 150 g (5.3 oz) celery
  • 4 pink garlic cloves (ail rose de Lautrec)
  • 1 bouquet garni
  • 100 g (2/5 cup) breadcrumbs

Instructions

Step 1: Beans

The night before, soak the beans in cold water. The next day, drain and rinse them, then put them in a pot of four times as much cold water as beans. Bring to a simmer, then let cool and strain. Peel and chop the carrot, celery, and garlic. Peel the onion and pierce with the clove. Put the beans back into the same pot, fill the pot with hot water, then add the vegetables and bouquet garni. Cook over low heat for 1 hour, regularly skimming the top of the water. Remove the pot from the stove and season with salt and white pepper. Remove the herbs and strain the white beans.

Step 2: Meat

Trim the lamb shoulder and pork ribs. Heat 100 g (2/5 cup) of goose fat in a pot, and roast the meat, then place them on a rack to drain. Peel and cut the carrot, onion, and celery into a mirepoix. Peel and chop the garlic cloves. Add 50 g (1/5 cup) of the goose fat to the same pot, and sweat the vegetables completely. Add half the garlic. Lay the lamb shoulder and pork ribs down flat in the pot, fill the pot with water, and add the bouquet garni and bacon. Bring to a simmer, and let cook for 45 minutes, skimming the top of the water often. Remove the cooked meats and set aside. Reduce the cooking broth until it has a good consistency and flavor, then set aside. Remove the rind from the bacon, and cut it into small cubes. Brown the cubes in a pot with 50 g (1/5 cup) of goose fat. Add 2 chopped pink garlic gloves, the white beans, and the reserved cooking liquid. Season as needed, then set aside.

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